Image by Tanya Zouev

Ingredients (8)

• 3 cups (330g) rhubarb, washed and chopped into 5cm lengths
• 2 pears, peeled, seeded, and coarsely chopped
• 1 tsp allspice
• 2 tbsp brown sugar
• 1 tbsp red wine vinegar
• salt and cracked black pepper
• olive oil
• 4 pork cutlets

Method

• Step 1 Place the rhubarb, pears, allspice, brown sugar, vinegar and 1 tablespoon water in a large, deep frying pan over medium heat. Stir until sugar has dissolved, then simmer, stirring occasionally, for 5-8 minutes, or until pears are tender. Season with salt and cracked black pepper and set aside and keep warm.
• Step 2 Heat a little olive oil in a large non-stick frying pan over medium-high heat. Sprinkle the pork cutlets with salt and pepper. Cook cutlets for 3-4 minutes each side or until golden and cooked to your liking. Divide pork between serving plates with rhubarb chutney.