for 4 person

Pears

1 tsp	butter
½	onion, halved, cut into thin strips
600 g	pears, halved, planed in approx. 3 mm thick slices
100 g	celery, cut in slices of 5 mm
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

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.

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