Fish: Charbonnade-Style Pork with Herbs and Fennel

Charbonnade-Style Pork with Herbs and Fennel


  • a little pepper
  • clarified butter to fry
  • 1 dl white wine
  • 1 tbsp. butter
  • 1 tsp. anise
  • 0.5 bunch parsley, finely chopped
  • 2 pinches salt
  • 1 tbsp. sugar
  • 0.5 tbsp. water
  • 250 g cherry tomatoes, cut in half
  • 600 g fennel, cut into sixths or eighths, depending on size
  • 480 g very thin pork cutlets
Order the ingredients from COOP@home


Boil the sugar and water in a wide, uncoated pan without stirring. Reduce the heat and simmer, shaking the pan occasionally, until a pale caramel has formed. Add the aniseed and butter, melt the butter. Add wine and bring to the boil. Reduce the heat, add the fennel, season. Cover the fennel and simmer over a medium heat for approx. 15 mins. until almost soft, turning occasionally. Season the cherry tomatoes, add. Cook for about another 5 mins.

Heat the oil in a non-stick frying pan. Fry the meat for approx. 30 mins. on each side, season, cover and keep warm. Switch off the hob. In the same pan, heat the butter until it bubbles. Add the parsley, season with salt. Add the charbonnade with the released juices, quickly coat the charbonnade and serve with the fennel vegetables.


  • Fish
  • 40 mins Preparation/cooking time: ca. 40m
  • Servings For 4 people
  • Nutrition 283 Kcal