Ingredients
2x 235g pork cutlets, trimmed
Olive oil, for brushing
Sea salt and cracked black pepper
1/4 cup malt vinegar
2 tbsp caster sugar
1 large piece lemon rind
12 sage leaves
Pear and Rocket Salad
1 firm brown pear, very thinly sliced
30g rocket leaves
1/2 cup shaved parmesan
Olive oil, for drizzling
SERVES 2
Method
Heat a frying pan over high heat
Brush the pork with the oil and sprinkle with salt and pepper
Add the pork to the pan and cook for 2-3 minutes each side or until well browned. Set aside
Add the vinegar, sugar, lemon rind and sage to the pan and bring to the boil
Allow to rapidly simmer for 5 minutes or until thickened and slightly syrupy
Return the pork to the pan and cook for 3-4 minutes each side or until the pork is cooked to your liking
Combine the pear, rocket and parmesan and place on serving plates with the pork
Remove the lemon rind from the pan and spoon the sauce over the pork
Drizzle the salad with olive oil
Recipe source: Donna Hay (2010) Fast, Fresh, Simple