- 1½ tbsp olive oil
- 4 pork cutlets (about 250gm each)
- 30 gm butter, diced
- 2 garlic cloves, quartered
- 8 sage leaves, coarsely torn
Pear, witlof and hazelnut salad
- 50 gm hazelnuts
- 1 tbsp red wine vinegar
- ½ golden shallot, diced
- ½ small garlic clove, finely chopped
- 2 witlof, leaves separated and coarsely torn
- 2 ripe pears (Josephine or beurre Bosc), shaved on a mandolin and tossed in juice of ½ lemon
- 1 tbsp each hazelnut oil and extra-virgin olive oil
- To serve: flat-leaf parsley
- 1Preheat oven to 200C. Heat oil in a frying pan over medium-high heat, add pork and cook, turning once, until browned (2-3 minutes each side). Add butter and, when it foams, add garlic and sage and cook, turning pork occasionally and basting with butter, until sage is crisp (3-4 minutes). Set aside to rest for 5 minutes.
- 2For pear, witlof and hazelnut salad, spread hazelnuts on an oven tray and roast until fragrant (4-5 minutes), then tip into a tea towel and rub off skins. Combine vinegar, shallot and garlic in a bowl, season to taste and stand to soften (4-5 minutes). Add witlof, pear, oils and parsley, toss to coat, season to taste, top with pork, sage and pan juices and serve.