Pork Cutlets, Nashi Pear, Kohlrabi Slaw

Mike Reid

Ingredients:

Recipe brought to you with the help of our friends at Let’s Go Motorhomes

  • 400g pork chop,  2 chops
  • 30ml Olive Oil
  • 1g Rosemary

Slaw:

  • 50g Caster Sugar
  • 50g Rice Vinegar
  • 100ml Filtered Water
  • 50g Mustard Seed
  • 100ml Malbec Wine
  • 500g Kohlrabi, thinly sliced
  • 2 Nashi Pears

Sauce:

  • 2 shallots, finely diced
  • 1 garlic clove, crushed
  • ½ glass of white wine
  • 1 Tbsp Grain mustard
  • 150ml Thick cream

Method:

  1. Combine the sugar, vinegar, mustard and water in a saucepan and bring to boil to dissolve the sugar, stirring continuously.
  2. Reduce the malbec wine and add to the mix. Remove from the heat and allow to cool for at least 10 min, before adding the Kohlrabi.
  3. Grill the pork, basting it as it cooks
  4. Grill the nashi pears until nicely golden
  5. Whilst your pork is cooking, sautee of onions, garlic before adding in white wine and reduce by half
  6. Add your mustard followed by cream then reduce again by half and season to taste

Our friends at Wine Selectors suggest pairing this dish with a Gruner Veltliner.

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