Cutlets with sweet and sour pears

Cutlets with sweet and sour pears

Total: 1 hr 10 Min. | Active: 40 Min.
gluten-free
Nutritional value / people: 522 kcal
, Fat: 27 g
, Carbohydrate: 27 g
, Protein: 40 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pears

1 tsp butter
½ onion, halved, thinly sliced
600 g pears, peeled, halved, cut into slices approx. 5 mm thick
100 g celery, cut into pieces approx. 5 mm wide
3 tbsp honey
3 tbsp apple vinegar
1 sprig rosemary
½ tsp salt
a little pepper

Meat

1 tbsp lemon juice
1 tbsp peanut oil
1 tsp coarse-grain mustard
a little pepper
4 pork chops (approx. 220 g each)
¾ tsp salt
clarified butter for frying
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How it's done

Pears

Heat the butter in a frying pan. Sauté the onion, add the pears and celery and cook briefly. Add the honey and the remaining ingredients, mix carefully, bring to the boil. Reduce the heat, cover and simmer for approx. 15 mins. over a medium heat. Allow the pears to cool a little.

Meat

To make the marinade, combine the lemon juice, oil, mustard and pepper. Coat the meat with the marinade on both sides, cover and marinate for approx. 30 mins. Salt the meat. Heat the clarified butter in a frying pan. Brown the cutlets for approx. 2 mins. on each side, only turning when a crust has formed. Reduce the heat, cook for a further 4 mins. on each side. Serve with the pears.

Good to know
Serve with: Baked potatoes.

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