For a flavour sensation, look no further than these pork ribs with quick pear chutney. Easy to cook and totally delicious, it's a great midweek meal.
Serves44
Cook time15 mins15 minutes
Prep time20 mins20 minutes
Ingredients
8 Coles Australian Pork Spare Ribs, halved
Olive oil spray
1 tbs Coles Fennel Seeds
2 tsp olive oil
2 x 350g tubs Coles Mashed Potato
Sage sprigs, to serve
Mixed salad leaves, to serve
Quick pear chutney
2 pears, peeled, cored, diced
1 small red onion, finely chopped
¼ cup (55g) caster sugar
2 tbs apple cider vinegar
Pinch ground nutmeg
1 tbs shredded sage
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the chutney, place the pear, onion, sugar, vinegar, nutmeg and 2 tbs water in a medium saucepan over medium heat. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 5 mins. Stir in the sage. Simmer for a further 5 mins or until sauce thickens.
Step 2
Meanwhile, spray the pork with oil and rub with fennel seeds. Season. Heat a large frying pan over medium-high heat. Cook pork for 3 mins each side or until golden and just cooked through. Transfer to a plate and cover with foil. Set aside for 2 mins to rest.
Step 3
Heat the mashed potato following packet directions.
Step 4
Divide the mash and pork among serving plates and top with chutney and sage sprigs. Serve with salad.
