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Pork cutlets with sauteed redcurrant pears & wilted spinach
Pork cutlets with sauteed redcurrant pears & wilted spinach
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Elevate dinner with juicy pork cutlets, caramelized pears, and tender spinach.
Ingredients:
  • 20g butter
  • 4 (about 180g each) pork cutlets, excess fat trimmed
  • 3 Packham pears, peeled, cored, cut into thin wedges
  • 90g (1/4 cup) redcurrant jelly
  • 20.00 gm water
  • 2 bunches English spinach, ends trimmed, washed, dried, thickly shredded
  • Salt & freshly ground black pepper
  • Pinch of ground nutmeg
Instructions:
  • In a large heavy-based frying pan over medium-high heat, heat the oil until shimmering. Sear the pork for 4 minutes on each side until beautifully golden and fully cooked. Then, transfer the pork to a baking dish and tent loosely with foil to maintain its warmth.
  • In a frying pan over medium heat, melt butter. Add pears and cook for 4 minutes until light golden and tender. Transfer to a plate. Stir in jelly and water until melted. Return pears to the pan and coat them in the jelly mixture.
  • Sauté the spinach in a large frying pan over medium heat for 1 minute until wilted. Season with salt, pepper, and nutmeg. Plate the spinach and pork, then serve with pears and redcurrant sauce.

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