Step 1

Combine the fennel, grapes, parsley, lemon juice and olive oil in a bowl and season with sea salt and freshly ground black pepper.

Step 2

Crush the fennel seeds with a mortar and pestle; combine with the garlic and butter in a small bowl.

Step 3

Heat a large non-stick frying pan over a medium-high heat and add flavoured butter. When the butter is sizzling, add the pork cutlets. Cook for 5 minutes each side. If the cutlets are thick, they may need a little longer. Remove the cutlets to a warm plate, cover and rest for a few minutes.

Step 4

Serve the pork cutlets with the fennel salad and a drizzle of pan juices.