I saw some beautiful little glossy Corella pears at the Capital Region Farmers Market. Corella pears are quite firm and hold their shape when cooked. They are usually on the small side, but there were some particularly sweet little ones in this crate. I was inspired and wanted to pan fry them to serve with a Boxgum Grazing pork cutlet. I jazzed the whole dish up a little by rubbing the cutlets with some mild spices that also pair well with pears: ginger, cinnamon and white pepper. It made for a simple but classy dinner. You could serve it with potatoes or green beans if you’d like, but I didn’t bother.
Serves 2
| 2 | pork cutlets | |
| 1/8 | teaspoon | white pepper |
| 1/8 | teaspoon | ground ginger |
| 1/8 | teaspoon | ground cinnamon |
| 1 | Pinch | salt |
| 1 | tablespoon | butter |
| 3 | small Corella pears | |
| 1/4 | cup | verjuice |
Rub the pork cutlets with the spices and salt. Set aside to marinade at room temperature for about half an hour.
Wash the pears and slice them in half.
Melt the butter in a large frying pan, add the pears, cut side down and cook on low till they are coloured. Set aside in a warm place.
Increase the heat to medium and add the cutlet to the pan and cook as desired. Remove from the pan and rest in a warm place.
Deglaze the pan with the verjuice and reduce till sticky. Serve each pork cutlet with three pear halves, drizzled with pan juices.
