Pork ribs with quick pear chutney

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How to make Pork ribs with quick pear chutney

  • Yield : 4
  • Prep Time : 0:20
  • Cook Time : 0:15
  • Total Time : 0:35

Ingredients

  • 8 Coles Australian pork spare ribs, halved
  • Olive oil spray
  • 1 tablespoon Coles Brand fennel seeds
  • 2 teaspoons olive oil
  • 600g tub Coles Brand mashed potato
  • Sage sprigs, to serve
  • Mixed salad leaves, to serve

Quick pear chutney

  • 2 pears, peeled, cored, diced
  • 1 small red onion, finely chopped
  • 1/4 cup (55g) caster sugar
  • 2 tablespoons apple cider vinegar
  • Pinch ground nutmeg
  • 1 tablespoon shredded sage

Method

  • Step 1 To make the chutney, place the pear, onion, sugar, vinegar, nutmeg and 2 tablespoons water in a medium saucepan over medium heat. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 5 mins. Stir in the sage. Simmer for a further 5 mins or until sauce thickens.
  • Step 2 Meanwhile, spray the pork with oil and rub with fennel seeds. Season. Heat a large frying pan over medium-high heat. Cook pork for 3 mins each side or until golden and just cooked through. Transfer to a plate and cover with foil. Set aside for 2 mins to rest.
  • Step 3 Heat the mashed potato following packet directions.
  • Step 4 Divide the mash and pork among serving plates and top with chutney and sage sprigs. Serve with salad.

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