Name: Maple, bourbon and pear pork cutlets
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 20 gram butter; 2 teaspoon olive oil; 4 pork cutlets (950g); 1 pear (330g), sliced thinly; 1/4 cup (60ml) bourbon; 2 tablespoon maple syrup; 1/2 cup (125ml) chicken stock; 1 teaspoon lemon juice; 1/2 cup (50g) coarsely chopped walnuts, roasted

Ingredients

20 gram butter

2 teaspoon olive oil

4 pork cutlets (950g)

1 pear (330g), sliced thinly

1/4 cup (60ml) bourbon

2 tablespoon maple syrup

1/2 cup (125ml) chicken stock

1 teaspoon lemon juice

1/2 cup (50g) coarsely chopped walnuts, roasted

Method

1.Heat butter and oil in large frying pan; cook pork, in batches, until browned both sides and cooked as desired. Cover to keep warm.

2.Cook pear in same pan, turning gently, until browned and softened.

3.Deglaze pan with bourbon. Simmer 1 minute.

4.Add remaining ingredients; bring to a boil. Boil, uncovered, about 3 minutes or until sauce thickens slightly.

Also goes well with grilled pork sausages; barbecued veal steaks; pan-fried chicken breasts.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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