Name: Pork cutlets with caramelised pear sauce
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 20 gram butter; 6 x 180g french-trimmed pork cutlets; 2 tablespoon light brown sugar; 3 pears, cut crossways into 1.5cm slices; 3/4 cup dry white wine; 1 cup chicken stock; 1/4 cup coarsely chopped fresh sage

Ingredients

1 tablespoon olive oil

20 gram butter

6 x 180g french-trimmed pork cutlets

2 tablespoon light brown sugar

3 pears, cut crossways into 1.5cm slices

3/4 cup dry white wine

1 cup chicken stock

1/4 cup coarsely chopped fresh sage

Method

1.Heat oil and half the butter in large heavy-based frying pan; cook pork, in batches, until browned and cooked as desired. Cover to keep warm.

2.Stir sugar and remaining butter into pan, add pears; cook for about 5 minutes. Remove from pan.

3.Add wine to pan; simmer, stirring, 2 minutes. Add stock to pan; simmer, uncovered, about 10 minutes or until liquid has reduced by half.

4.Return pears to pan with sage; simmer until heated through. Serve pork with pear sauce.

This is a last-minute recipe; make sure you have any vegetables ready to serve as soon as the pork and pears are ready. Serve with steamed baby green beans.
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.

Instagram Facebook