Pork with Pears and Prosciutto
14 min·Italian
Pork with Pears and Prosciutto
Ingredients
Main
- 8 pork medallions or 4 pork butterfly steaks, trimmed
- 20g unsalted butter
- 2 corella pears, skin on, cored and sliced
- 2 tbsp chicken stock
- 2 tbsp apple juice
- 4 slices prosciutto, cut into thick strips
- 2 tsp rosemary leaves
- salt and pepper
Instructions
4 steps
- 1
Heat a little olive oil in a large non-stick frying pan over medium-high heat.
- 2
Cook the pork in batches for 3-4 minutes or until golden and cooked to your liking. Transfer to a plate and cover with foil to keep warm.
4 min - 3
Increase heat to high. Add the butter and, when melted, add the pear and cook for 2 minutes. Add chicken stock and apple juice, simmering for another 3 minutes. Add the prosciutto, rosemary, and salt and pepper and cook for another 2-3 minutes.
7 min - 4
To serve, divide the pork among serving plates and top with the pears, prosciutto and some pan juice. Serve with steamed vegetables, if desired.
Progress
0 / 4 steps