Ingredients
2 pears
800g free range pork cutlets
2 tspn sea salt
125ml pear cider
2 tbspn marjoram leaves torn
1 cup flat leaf parsley roughly chopped
1 tbspn thyme leaves
3 bay leaves
2 pears
800g free range pork cutlets
2 tspn sea salt
125ml pear cider
2 tbspn marjoram leaves torn
1 cup flat leaf parsley roughly chopped
1 tbspn thyme leaves
3 bay leaves
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Methods
1
Slice the pears into approximately 2cm thick slices lengthways.
2
Place a large non stick frying pan over a high heat, add 2 tablespoons of olive oil and once hot add the slices of pear and pan fry on each side for 2 to 3 minutes or until an even golden brown. Remove from the pan and place onto a platter and set aside.
3
Season the pork with sea salt. Over high heat and in the same pan as the pear were cooked, pan fry each of the pork cutlets for 4 to 5 minutes on each side or until just cooked through. You may need to do this in 2 batches so that the pan is not over crowded. Remove the pork from the pan and place onto the platter with the pears.
4
Deglaze the pan with the pear cider and allow it to reduce by half. Then pour the reduced pear cider over the pork and pears.
5
In a mixing bowl place the remaining olive oil with the marjoram, parsley, thyme and bay. Mix together well and spread this over the pork and pears. Gently toss this all together and then allow to rest for 6 to 8 minutes before serving.
1
Slice the pears into approximately 2cm thick slices lengthways.
2
Place a large non stick frying pan over a high heat, add 2 tablespoons of olive oil and once hot add the slices of pear and pan fry on each side for 2 to 3 minutes or until an even golden brown. Remove from the pan and place onto a platter and set aside.
3
Season the pork with sea salt. Over high heat and in the same pan as the pear were cooked, pan fry each of the pork cutlets for 4 to 5 minutes on each side or until just cooked through. You may need to do this in 2 batches so that the pan is not over crowded. Remove the pork from the pan and place onto the platter with the pears.
4
Deglaze the pan with the pear cider and allow it to reduce by half. Then pour the reduced pear cider over the pork and pears.
5
In a mixing bowl place the remaining olive oil with the marjoram, parsley, thyme and bay. Mix together well and spread this over the pork and pears. Gently toss this all together and then allow to rest for 6 to 8 minutes before serving.
