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Pork cutlets with spiced pear and rhubarb chutney
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Prep Time:
10 minutes
10 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
25 minutes
25 minutes
Ingredients:
- 4 pork cutlets
- 330g rhubarb
- 2 pears, peeled, seeded, and coarsely chopped
- 1 tsp allspice
- 32.00 gm brown sugar
- 20.00 ml red wine vinegar
- salt and cracked black pepper
- olive oil
Instructions:
- In a large, deep frying pan over medium heat, combine rhubarb, pears, allspice, brown sugar, vinegar, and 1 tablespoon of water. Stir until the sugar dissolves, then simmer for 5-8 minutes, stirring occasionally until pears are tender. Season with salt and cracked black pepper, then set aside and keep warm.
- In a large non-stick frying pan over medium-high heat, heat a touch of olive oil. Season pork cutlets with salt and pepper, then sear for 3-4 minutes per side until golden and cooked to your preference. Serve the pork on separate plates with a dollop of rhubarb chutney.
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