Name: Pear chutney with char-grilled pork cutlet
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 3 small (540g) firm pears, peeled, sliced; 1 medium (150g) brown onion, chopped finely; 1/2 cup (125ml) apple cider vinegar; 1/4 cup (60ml) apple juice; 1/4 cup (55g) brown sugar; 1 long red chilli, seeded, chopped finely; salt; 8 lean pork cutlets

Ingredients

3 small (540g) firm pears, peeled, sliced

1 medium (150g) brown onion, chopped finely

1/2 cup (125ml) apple cider vinegar

1/4 cup (60ml) apple juice

1/4 cup (55g) brown sugar

1 long red chilli, seeded, chopped finely

salt

8 lean pork cutlets

Method

1.Combine all ingredients, except pork, in a medium saucepan; simmer, uncovered, for about 45 minutes or until most of the liquid is evaporated.

2.Meanwhile, heat a grill plate (grill or barbecue); cook cutlets for about 15 minutes or until browned on both sides and cook as desired.

3.Serve chutney warm or at room temperature with grilled cutlets.

Not suitable to freeze or microwave
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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