Impress your family and friends with these juicy pork ribs, served with homemade pear chutney and a side of creamy mashed potato.
- To make the quick pear chutney, place the pear, onion, sugar, vinegar, nutmeg and 2 tablespoons of water in a medium saucepan over medium heat. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 5 mins. Stir in the sage. Simmer for a further 5 mins or until sauce thickens.
- Meanwhile, spray the pork with olive oil spray and rub with fennel seeds to coat. Season. Heat a chargrill pan over medium-high heat. Cook the pork for 3 mins each side or until golden and cooked through. Transfer to a plate and cover with foil. Set aside for 2 mins to rest. Cut in half crossways.
- Heat the mashed potato following packet directions.
- Divide the mashed potato and pork among serving plates. Top with chutney and sage sprigs. Serve with the baby rocket leaves.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set