This dish explores the combination of salt, smoky and sweet together. The flavours are very rich, but oh so good! Grilled potatoes replace rice or pasta on your plate, and you can choose from three vegetable options that all compliment this dish very well.
4 Pork schnitzels (uncrumbed) – you can use medallions or neck steak too
20g Margarine/unsalted butter
2 Pears (skin on, cored & sliced)
1/3 cup Chicken stock – dissolve ½ stock block hot water
1/4 cup Apple juice
100g Bacon bits
2 teaspoons Rosemary
Salt and pepper
Stirfry veggies (to serve) – other great options are a green salad or coleslaw
4 Potatoes (to serve) – Boiled until soft but firm, cut into wedges
1. Place boiled potato wedges into an ovenproof dish, drizzle with olive oil and sprinkle with herbs, garlic & salt. Place in the oven under the grill, uncovered.
2. Cut the pork schnitzels/steaks in half. (No need for this step if you are using medallions.)
3. Heat very little olive oil in a large non-stick frying pan over medium-high heat. Cook the pork in batches until golden brown or cooked to your liking. Tip: Do not put the heat on high, as the pork will become tough and dry!
For extra flavor, sprinkle the pork with a little bit of salt or garlic salt while it cooks. Transfer the pork to a plate and cover with foil to keep it warm.
4. Increase the plate heat to high. Add the margarine/butter and, when melted, add the pear and cook until the pear starts to brown around the edges. Add chicken stock and apple juice, simmering for another 3 minutes.
5. Add the bacon, rosemary, and salt & pepper. Cook for 2 minutes, or until the bacon is cooked to your liking.
6. Add the pork to the pan, covering it with the sauce & pears until it is warm again. Don’t leave it too long, or it will become overcooked!
7. In the meantime, prepare your veggies/salad. I used stir-fry vegetables, fried quickly on high heat. Add soy sauce or sweet & sour sauce, whichever you prefer.
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