Pork Cutlets with Caramelised Pear Sauce


1 tbsp olive oil

20g butter

6 x 180g french-trimmed pork cutlets

2 tbsp brown sugar

3 medium pears, cut crossways into 1.5cm-thick slices

3/4 cup (180ml) dry white wine

1 cup (250ml) chicken stock

1/4 cup coarsely chopped fresh sage


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 pear.  Cook 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.  Return pear to pan with sage; simmer until heated through.  Serve pork ith pear sauce.

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