Recipe

Pan-fried pork cutlets with nashi

Sep 30, 1975 2:00pm
  • 25 mins cooking
  • Serves 4
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Ingredients

Pan-fried pork cutlets with nashi
  • 2 medium_piece nashi pears (400g)
  • 20 gram butter
  • 1 teaspoon vegetable oil
  • 1 teaspoon sesame oil
  • 4 pork cutlets (940g)
  • 1/3 cup (80ml) chicken stock
  • 1/4 cup (60ml) mirin
  • 1 tablespoon rice vinegar
  • 1 clove garlic, crushed
  • 1/2 teaspoon japanese mustard
  • 2/3 cup (160ml) pouring cream
  • 2 japanese mint (shiso) leaves, sliced finely

Method

Pan-fried pork cutlets with nashi
  • 1
    Trim top and base of nashi; discard ends. Slice each nashi, crossways,into quarters. Heat butter in large frying pan; cook nashi, in batches, about 2 minutes or until just tender and browned. Remove from pan; cover to keep warm.
  • 2
    Heat combined oils in same pan; cook cutlets, in batches, until browned both sides. Remove from pan; cover to keep warm.
  • 3
    Add stock, mirin, vinegar and garlic to same pan; bring to the boil. Reduce heat; stir in mustard, cream and any juices from resting cutlets. Simmer about 2 minutes until sauce thickens slightly.
  • 4
    Serve cutlets with nashi slices and sauce; sprinkle with mint.

Notes

If shiso leaves are unavailable, substitute them with basil leaves.

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