Pork cutlets with spiced pear and rhubarb chutney

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How to make Pork cutlets with spiced pear and rhubarb chutney

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:15
  • Total Time : 0:25

Ingredients

  • 3 cups (330g) rhubarb, washed and chopped into 5cm lengths
  • 2 pears, peeled, seeded, and coarsely chopped
  • 1 teaspoon allspice
  • 2 tablespoons brown sugar
  • 1 tablespoon red wine vinegar
  • salt and cracked black pepper
  • olive oil
  • 4 pork cutlets

Method

  • Step 1 Place the rhubarb, pears, allspice, brown sugar, vinegar and 1 tablespoon water in a large, deep frying pan over medium heat. Stir until sugar has dissolved, then simmer, stirring occasionally, for 5-8 minutes, or until pears are tender. Season with salt and cracked black pepper and set aside and keep warm.
  • Step 2 Heat a little olive oil in a large non-stick frying pan over medium-high heat. Sprinkle the pork cutlets with salt and pepper. Cook cutlets for 3-4 minutes each side or until golden and cooked to your liking. Divide pork between serving plates with rhubarb chutney.

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