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
- 1Trim 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.
- 2Heat combined oils in same pan; cook cutlets, in batches, until browned both sides. Remove from pan; cover to keep warm.
- 3Add 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.
- 4Serve cutlets with nashi slices and sauce; sprinkle with mint.
Notes
If shiso leaves are unavailable, substitute them with basil leaves.