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Pork cutlets with honey pears
Pork cutlets with honey pears
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Ingredients:
  • 750g Jap pumpkin, peeled, cut into large chunks
  • 750g orange sweet potato (kumara), peeled, cut into large chunks
  • 50g (2 1/2 tbsp) unsalted butter
  • 2.50 gm ground cinnamon
  • Salt & freshly ground black pepper
  • 125.00 ml fresh sage leaves
  • 4 (170g each) pork cutlets, excess fat trimmed
  • 3 beurre bosc pears, peeled, cut into thin wedges
  • 28.60 gm honey
  • 40.00 ml brandy
  • 185ml (3/4 cup) chicken style liquid stock
  • 150g sugar snap peas, trimmed
Instructions:
  • Steam the pumpkin and sweet potato until tender. Transfer to a large bowl and mix in 20g of butter and cinnamon. Season with salt and pepper, then mash until smooth. Cover and set aside.
  • Heat oil and the remaining butter in a large frying pan until sizzling. Cook sage until golden, about 2 minutes. Transfer to a plate. Cook pork in the same pan for 3 minutes on each side until just cooked. Remove from heat, cover with foil, and set aside.
  • Finish melting the remaining butter in the pan. Then, add the pears and honey, and cook on medium-high heat, turning frequently, for about 2 minutes until the pears are soft and golden. Finally, move the mixture to a plate and cover it with foil.
  • Turn up the heat to high, pour in the brandy, and stir for 30 seconds. Then, mix in the stock and lower the heat to medium. Let it simmer, stirring frequently, for 2 minutes until it reduces and slightly thickens. Finally, season with salt and pepper to taste.
  • Place the steamer back into the pot of simmering water, ensuring the sugar snap peas are covered, and steam for 1 minute or until they are vibrant green and tender-crisp.
  • Arrange the mashed potatoes and pork cutlets on serving plates, then generously drizzle with the sauce. Serve alongside sage-infused honey pears and sugar snap peas for a delightful meal.

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