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:

Combine the sugar, vinegar, mustard and water in a saucepan and bring to boil to dissolve the sugar, stirring continuously.
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.
Grill the pork, basting it as it cooks
Grill the nashi pears until nicely golden
Whilst your pork is cooking, sautee of onions, garlic before adding in white wine and reduce by half
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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