4 pork cutlets or steaks (we used free-range)
2 firm but ripe pears, quartered
sea salt and freshly ground pepper
1 tablespoon olive oil
knob of butter
2 teaspoons finely chopped rosemary
1 clove garlic, crushed
2 teaspoons Dijon mustard
1 cup chicken stock
2 tablespoons cream, optional
2 handfuls baby spinach leaves
½ cup freshly grated parmesan cheese
Season the pork with sea salt and freshly ground pepper.
Heat the oil and butter in a sauté pan and cook the pork for 4 minutes each side or until just cooked. Cooking time will depend on the thickness of the meat. Transfer to a plate and loosely cover to keep warm.
Stir the rosemary into the pan juices, add the pears and cook until golden and just tender. Add to the pork.
Whisk the garlic, mustard, stock and cream into the pan. Boil until reduced by half. Add the spinach and turn to wilt. Season.