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Pork with Pear Salsa and Mustard Cream

 

4-6 Servings

  • 4 – 6 pork steaks or chops (Ask your butcher for boneless pork neck steaks, for a delicious, juicy result)
  • 25 ml olive oil
  • salt and pepper to taste
  • 3 – 4 fresh pears, peeled - 30 ml brown sugar
  • 2 cinnamon sticks
  • a few allspice berries or star aniseed
  • a few drops vanilla extract
  • 10 ml balsamic vinegar
  • 60 – 75 ml Smetena (sour cream or a mixture of yogurt and crème fraiche)
  • 10 – 15 ml prepared French mustard
  • 20 ml freshly chopped chives or parsley

Pre-heat the oven to 180°C.

Pat the pork steaks or chops dry with kitchen paper. Rub with a little of the olive oil and season with salt and pepper.

Fry the pork steaks in the rest of the olive oil until golden brown on both sides. Transfer to an oven roasting pan and roast for a further 10 – 15 minutes in the oven or until just cooked through. Keep warm.

While the pork steaks are being cooked, place the pears, sugar, cinnamon sticks, allspice berries, vanilla extract and vinegar in a sauce pan and add just enough water to poach the pears.

Simmer and turn the pears over continuously to poach them evenly on all sides.

When the pears are soft, turn the heat off and allow to cool slightly in the liquid. Remove pears and chop into small square cubes. Mix the sour cream, mustard and chopped chives.

Place the cooked pork steaks on a warm serving place, spoon the mustard cream on top and serve with the pear salsa on the side.