Pork with Sautéed Pears and Spinach
Photography Aaron McLean.
Serves: 4
INGREDIENTS
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
To cook
butter
½ cup freshly grated parmesan cheese
METHOD
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.
To serve: Place 1 pork chop and two pear quarters on each plate and spoon over the sauce. Serve with a wedge of Kumara and Parmesan Gratin and Green Beans with Almonds, Parsley and Lemon on the side.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.