Pork steaks with pear chutney

Ingredients:

Pork

• 8 pork loin steaks on the bone, 120 g each
• 2 tablespoons of vegetable oil

Chutney sauce with pears

• 1 shallot, diced
• 3 tablespoons of apple cider vinegar
• 2 tbsp. l. brown sugar
• 1 tbsp (15 g) butter
• 2.5 cm peeled ginger, sliced ​​into rounds
• 1 tsp Madras curry powder*
• 1 cinnamon stick
• A pinch of crushed red pepper
• 3 pears, peeled, cored and cut into large cubes
• 2 tablespoons dried cranberries
• 2 tbsp chopped fresh cilantro

Preparation:

1. Chutney sauce with pearsIn a microwave-safe bowl, combine the shallots, vinegar, brown sugar, butter, ginger, Madras curry powder, cinnamon stick, 1/4 teaspoon salt, and red pepper flakes. Cover with plastic wrap and microwave for 1 minute. Carefully remove the wrap and add the pears and cranberries. Cover again and microwave for another 10 minutes. Carefully poke holes in the plastic wrap to release steam.
2. Pork steaksHeat a large skillet over medium-high heat. Pat the pork dry with paper towels and season with salt and pepper to taste. Pour 1 tablespoon of oil into the skillet and heat until shimmering. Add 4 steaks to the skillet and sear until golden brown on one side, about 3 minutes.
3. Turn the pork steaks over and cook for another 1 minute. Remove from the pan, set aside, and keep warm. Cook the remaining pork in the same manner. Add the pear chutney to the pan and scrape up any browned bits with a wooden spoon. Simmer over low heat until slightly thickened. Add the cilantro.
4. Serve steaks with chutney.
   
   Grilled Naturals Recipe Pork cutlets with plum chutney.
   
   

   Madras curry mix

   
   If you're looking for a spice with Ayurvedic benefits, try curry with Kashmiri pepper. Curry is an Indian spice (masala) with added turmeric..
   
   

   Ingredients:

   • 2 tablespoons coriander seeds
     
   • 1 tbsp cumin seeds
     
   • 1 tbsp fenugreek seeds
     
   • 1 tbsp mustard seeds
     
   • Cinnamon stick
     
   • 10 cardamom pods
     
   • 6 dried Kashmiri chilies
     
   • 1 teaspoon black peppercorns
     
   • 12 dried curry leaves
     
   • 2 tablespoons ground turmeric
     
   
   

   Preparation:

   
   
   1. Heat a frying pan to medium heat and toast the coriander, cumin, fenugreek, mustard, cinnamon stick, cardamom, chili, and black pepper for 5 minutes, until the spices release their aromas. While heating, stir the spices regularly to prevent them from burning; toss them or swirl the pan. Let cool.
      
   2. Place the masala in a coffee grinder along with the dried curry leaves and grind in increments until you have a fine powder. Beat in the turmeric.
      
   3. Transfer to an airtight container and store for up to a month..