Pork Steaks with Pear Chutney

A pleasant and unusual addition to a piece of fried meat will be pear chutney – an Indian sauce with pieces of fruit, which at the same time serves as a side dish for pork. Cook pear chutney, cranberries, shallots, ginger, brown sugar and spices and pour them fried pork steaks. This sauce literally transforms the taste of meat and decorates it with a whole kaleidoscope of bright tastes: spicy, sweet, tart, spicy. In addition, the dish is great for light dinner and cooks fast. Just half an hour and you have it on your plate оригинальное азиатское блюдо. Time: 30 мин. Complexity: easy Servings: 8 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

Pork

• 8 pork steaks from the loin on the bone, 120 gr. each
• 2 tbsp. l vegetable oil

Pear Chutney Sauce

• 1 shallot, diced
• 3 tbsp. l cider vinegar
• 2 tbsp. l brown sugar
• 1 tbsp. l (15 gr.) Butter
• 2.5 cm peeled ginger sliced in circles
• 1 tsp curry madras powder *
• 1 cinnamon stick
• A pinch of crushed red pepper
• 3 pears, peeled, core and chopped into large cubes
• 2 tbsp. l dried cranberries
• 2 tbsp. l chopped fresh cilantro

Recipes with similar ingredients: pork, chutney sauce, curry, cinnamon, ginger root, dried cranberries, shallots, apple cider vinegar, cilantro

Recipe preparation:

1. Pear chutney sauce: mix in a microwave bowl shallots, vinegar, brown sugar, butter, ginger, curry madras powder, cinnamon stick, 1/4 tsp salt and red pepper. Cover with plastic wrap and heat in the microwave oven for 1 minute. Carefully peel off the film and add the pears and cranberries. Cover and cook again for another 10 minutes. Caution make holes in the plastic film to release steam
2. Pork steaks: heat a large frying pan on moderate to high heat. Dry the pork with napkins, salt and pepper to taste. Pour in a pan 1 tbsp. l oil and heat until it starts to sparkle. Put 4 steaks in the pan and fry until golden brown on one side, about 3 minutes.
3. Turn the pork steaks over and fry another 1 minute. Get out Pans, set aside and keep warm. Similar fry the remaining meat. Add pear chutney to the pan and with a wooden spoon, scrape off pieces adhering to the bottom. Stew on simmer until slightly thickened. Add cilantro.
4. Serve Chutney Steaks. Grilled Natural Recipe Pork cutlets with plum chutney.
   

   Madras Curry Blend

   If you want a seasoning with Ayurvedic effect, try seasoning curry with Kashmiri pepper. Curry is Indian seasoning (masala) with turmeric.

   Ingredients:

   • 2 tbsp. l coriander seed
   • 1 tbsp. l cumin seeds
   • 1 tbsp. l fenugreek seed
   • 1 tbsp. l mustard seed
   • Cinnamon stick
   • 10 boxes of cardamom
   • 6 dried Kashmiri chili
   • 1 tsp peppercorns
   • 12 dried curry leaves
   • 2 tbsp. l ground turmeric

   Cooking:

   1. Heat the pan to medium temperature and dry coriander, cumin, fenugreek, mustard, cinnamon stick, cardamom, chili and black pepper for 5 minutes until spices reveal their aromas. When heating the spices you need to stir properly so that they do not burn, they need to be tossed or rotate the pan. Cool.
   2. Transfer masala to a coffee grinder with dried leaves curry and grind, at intervals, until you get the powder finely ground. Kill turmeric.
   3. Pour into an airtight container and store for month.