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Sweat off the apple and pear with the onions. Add the diced tomatoes and chopped green olives. Add a splash of tabasco and season.
Cook the pork medallions in the oil and butter.
Blanch the cabbage and then stew in the butter with some garlic. Add the spinach and allow to wilt.
Put the spinach and cabbage in the centre of a plate. Season with nutmeg. Place the pork medallions on top then dot the chutney around the meat.
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