Pork Cutlets with Caramelised Pear Sauce & Chocolate Self Saucing Pudding

These recipes were both from the Womens Weekly, Eating Together cook book and are both nice, family friendly, weeknight dishes. The caramelised pear sauce was a nice alternative to apple sauce and worked really well with the pork cutlets. The sauce was made with pears, brown sugar, butter, white wine, chicken stock and sage. I served the pork with steamed carrots and beans and hasselback potatoes which are made by thinly slicing part way through the potatoes then coating them in butter and oil and roasting them. By cutting them this way they get a crispier top and fan out as they cook. In this recipe the potatoes are sprinkled with bought breadcrumbs and grated cheese before cooking for the last 10 minutes which gave them added flavour and crunch. I will definitely be making them this way again. This is a link to the same potato recipe http://aww.ninemsn.com.au/article.aspx?id=783120

Rating for the pork: 6-7 out of 10.

I have always loved chocolate self saucing pudding. This recipe was a little different to the usual one I use and the resulting dish was sweeter with a sugary crisp top and very thick sauce. Still a very nice treat on a cold night!
Rating for the pudding 6 out of 10.