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Recipe Instructions

To make the chutney, place the pear, onion, sugar, vinegar, nutmeg and 2 tablespoons 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.

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.

Heat the mashed potato following packet directions.

Divide the mash and pork among serving plates and top with chutney and sage sprigs. Serve with salad.

Recipe Ingredient

8 pork spare ribs, halved

Olive oil spray

20.00 ml Brand fennel seeds

9.20 gm olive oil

600g tub Brand mashed potato

Sage sprigs, to serve

Mixed salad leaves, to serve

2 pears, peeled, cored, diced

1 small red onion, finely chopped

55g caster sugar

40.00 ml apple cider vinegar

Pinch ground nutmeg

20.00 ml shredded sage

Cook Time


Prep Time


Total Time



158.78 calories

42.7 grams fat

14.4 grams saturated fat

46.0 grams carbohydrates

23.2 grams sugar

23.9 grams protein

123.8 milligrams cholesterol

556.1 milligrams sodium


Recipe Category



Family friendly, autumn, potato, winter, main, dinner, chutney, pear, pork


Pork and pears are the perfect match. Contrast sweet pear chutney with the fennel rubbed pork in this delicious dinner idea.

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