Pork Cutlets with Roasted Fennel and Three Bean Stew


    • 200g onions, diced
    • 100g garlic, crushed
    • 200g chorizo, diced
    • 200g sun dried tomatoes, sliced
    • 200g pitted olives
    • 900g three bean mix, Fava, Cannellini & red kidney beans, rinsed, drained
    • 40g MAGGI Rich Gravy Mix
    • 400ml water
    • 30g flat parsley, chopped
    • 5 heads baby fennel
    • 10 Pork cutlets
    • 200ml olive oil
    • Salt and pepper to taste


    1. Sauté onions and garlic without colour. Add chorizo, sun dried tomatoes, olives, and beans, cook for 3 minutes.
    2. Mix the MAGGI Rich Gravy Mix with half the water, whisk until smooth and whisk in the remaining water. Bring to boil, stirring occasionally, simmer for 2-3 minutes. Add a little gravy to the beans to moisten, add parsley and check seasoning.
    3. Cut the fennel in half and brush with olive oil and grill both sides. Transfer to a pre-heated oven 180oC for 8 minutes. Season and keep warm.
    4. Season and grill the Pork chop.
    5. To serve arrange the fennel on the plate, lean the pork against the fennel and place the bean mix in the centre. Pour the remaining MAGGI Rich Gravy Mix over the pork loin chop.