Pork cutlets with pears and croutons
Votes: 1
Time: --
Complexity: easily
Complexity: easily
Recipe for natural pork cutlets on the bone with pears and croutons.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 pork cutlets on the bone
- 2 pears, peeled and coarsely chopped
- 2 onions, thinly sliced
- 2 tablespoons of vegetable oil
- 125g chopped smoked bacon
- 1 tsp. cane sugar
- 2 tablespoons finely chopped fresh rosemary
- 25 g raisins
- 6 slices of white bread, diced
- Spices
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Recipes with similar ingredients: pork, pears, onions, smoked bacon, brown sugar, rosemary, raisin, white bread
Cooking the dish according to the recipe:
- Preheat the oven to 220°C (425°F). Place the pears and onions in an ovenproof dish, add the butter, bacon, sugar, and rosemary. Bake for 20 minutes, then add the raisins and meat. Cook for another 20-25 minutes, until the patties are cooked through and golden brown.
- Meanwhile, place the bread on a baking sheet and toast in the oven for about 10 minutes, until golden brown. Sprinkle with crackers pork, add salt, pepper and serve.
Categories:
recipe / Main courses / Meat
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