Pork Cutlets, Nashi Pear, Kohlrabi Slaw
Mike ReidIngredients:
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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