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How to make Pork cutlets with sauteed redcurrant pears & wilted spinach

Yield = 4
Prep time: 0:25
Cook time: 0:15
Total time: 0:40

Ingredients

  • 1 tablespoon olive oil
  • 4 (about 180g each) pork cutlets, excess fat trimmed
  • 20g butter
  • 3 Packham pears, peeled, cored, cut into thin wedges
  • 90g (1/4 cup) redcurrant jelly
  • 1 tablespoon water
  • 2 bunches English spinach, ends trimmed, washed, dried, thickly shredded
  • Salt & freshly ground black pepper
  • Pinch of ground nutmeg

Method

  • Step 1 Heat the oil in a large heavy-based frying pan over medium-high heat. Add the pork and cook for 4 minutes each side or until golden brown and cooked through. Transfer to a baking dish and cover loosely with foil to keep warm.
  • Step 2 Melt the butter in the frying pan over medium heat. Add the pears and cook, turning occasionally, for 4 minutes or until light golden and just tender. Transfer to a plate. Add the jelly and water to the pan and cook, stirring, for 2 minutes or until jelly melts. Return the pears to the pan and stir to coat in jelly mixture.
  • Step 3 Cook the spinach in a large frying pan over medium heat, tossing, for 1 minute or until spinach wilts. Season with salt, pepper and nutmeg. Divide the spinach and pork among serving plates and serve with pears and redcurrant sauce.