Pork cutlets with sauteed redcurrant pears & wilted spinach

Try something a bit different for dinner tonight with these pork cutlets served with sweet sauteed pears and wilted spinach.

Recipe «Pork cutlets with sauteed redcurrant pears & wilted spinach» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 4 pork cutlets, excess fat trimmed, 20g butter, 3 Packham pears, peeled, cored, cut into thin wedges, 90g redcurrant jelly , 1 tbsp water, 2 bunches English spinach, ends trimmed, washed, dried, thickly shredded, Salt & freshly ground black pepper , Pinch of ground nutmeg.

Ingredients:

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

Instructions

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.
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.
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.