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Cutlets with sweet and sour pears
40 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 522
  • Fat about 27g
  • Carbohydrates about 27g
  • Protein about 40g
This is needed
This is needed for 4 people
  • 600 g pears, peeled, halved, cut into slices approx. 5 mm thick
  • 1 tsp butter
  • 0.5 onions, halved, thinly sliced
  • 3 tbsp honey
  • 3 tbsp apple vinegar
  • 100 g celery, cut into pieces approx. 5 mm wide
  • 1 sprig rosemary
  • 0.5 tsp salt
  • a little pepper
  • 1 tbsp lemon juice
  • 1 tbsp peanut oil
  • a little pepper
  • 1 tsp coarse-grain mustard
  • 4 pork chop (approx. 220 g each)
  • 0.75 tsp salt
  • clarified butter for frying
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And that's how it's done
And that's how it's done
Heat the butter in a frying pan. Sauté the onion, add the pears and celery and cook briefly. Add the honey and the remaining ingredients, mix carefully, bring to the boil. Reduce the heat, cover and simmer for approx. 15 mins. over a medium heat. Allow the pears to cool a little.
To make the marinade, combine the lemon juice, oil, mustard and pepper. Coat the meat with the marinade on both sides, cover and marinate for approx. 30 mins. Salt the meat. Heat the clarified butter in a frying pan. Brown the cutlets for approx. 2 mins. on each side, only turning when a crust has formed. Reduce the heat, cook for a further 4 mins. on each side. Serve with the pears.