• 2 William pears, cored and thickly sliced
  • 2 tablespoons soft light brown sugar
  • 4 pork cutlets, about 250 g (8 oz) each
  • 50 g (2 oz) unsalted butter
  • 12 large sage leaves
  • 250 ml (8 fl oz) hot chicken stock (see page 44 for homemade)
  • salt and black pepper

Toss the pear slices with the sugar and set aside. Season the pork cutlets with salt and pepper.

Melt half the butter in a frying pan, add the sage leaves and cook over a high heat for about 3 minutes, or until crisp. Remove from the pan with a slotted spoon and set aside.

Add the cutlets to the pan and cook over a medium heat for 3–4 minutes on each side, or until golden. Remove from the pan, cover loosely with foil and keep warm.

Melt the remaining butter in the pan, add the pear slices and cook for 2 minutes until golden. Remove from the pan with a slotted spoon and set aside with the chops.

Pour the stock into the pan and simmer gently for 2–3 minutes, or until reduced and thickened slightly. Serve the chops and pear slices with the sauce, garnished with the crispy sage.

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