Grilled Pork Cutlets with Pear and Star Anise Compote
Grilled Pork Cutlets with Pear and Star Anise Compote

Preparation time 15 minutes

Total time: 1 hour

Ingredients

  1. 5 or 6 Bosc pears, pealed, seeded, and diced
  2. 45 ml (3 tbsp.) chicken bouillon
  3. 45 ml (3 tbsp.) white wine
  4. 2 star anise flowers
  5. 4 hotel cut Nagano pork cutlets

Directions

  1. In a large casserole, bring white wine and chicken bouillon to a boil. Add pears and star anise. Cover and simmer on low about 30 minutes or until the pears become translucent.
  2. Remove star anise, transfer the pears to the blender and puree until smooth. Preheat barbecue to medium high.
  3. Oil the lower grill, if possible, and place cutlets on it.
  4. Cook 5 or 6 minutes per side or until internal temperature reaches 70°C (160°F).
  5. Serve with pear puree and grilled zucchini ribbons.

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