SZÉKELYALMÁS (Pork with Pears and Perry Cream Sauce)


Total Time:  30mins (Prep: 15mins, Cook: 15mins)
Serves:   67-recipe-Szekelyalmas_400x400


1⁄3 cup olive oil
4 tbsp. unsalted butter
700grans pork loin, cut into 1⁄4 inch thick slices
Kosher salt and freshly ground black pepper, to taste
1⁄2 cup flour
3 Beurre Bosc Pears, peeled, cored and cut into 8 wedges each
3 cloves garlic, finely chopped
1 large onion, finely chopped
1⁄2 red Holland chile, stemmed, seeded, and minced
1 1⁄2 cups Paracombe Premium Perry ‘The Berg’
1 cup chicken stock
1⁄2 cup heavy cream
1⁄4 cup Dijon mustard
1 tbsp. finely chopped marjoram
1 tbsp. finely chopped parsley
Cooked white rice, for serving



  1. Heat 2 tbsp. each oil and butter in a 12″ skillet over medium-high heat.  Season pork on both sides with salt and pepper and dredge half the pieces in flour; add to skillet and cook, turning once, until lightly browned on both sides, about 1 minute.  Transfer to a plate and set aside; repeat with 2 tbsp. oil, remaining butter and remaining pork and flour; transfer all pork to plate.
  2. Return skillet to heat and add remaining oil; add pears, garlic, onion and chile, and cook, stirring occasionally, until soft, about 3 minutes.  Add Perry and cook until reduced by half, about 5 minutes.  Add stock, cream and mustard, and bring to a boil; return pork to skillet, and add marjoram.  Reduce heat to medium and cook until pork is cooked through and sauce has thickened, about 3 minutes. Season with salt and pepper and sprinkle with parsley; serve with rice.


Recipe adapted from SAVEUR