4 x 200g (7oz) pork cutlets, well-trimmed
2 tbsp rapeseed oil
225ml (8fl oz) cider vinegar
8 tbsp maple syrup
1 tsp dried chilli flakes
2 long pieces of pared lemon rind
12 fresh sage leaves
2 small ripe pears
50g (2oz) wild rocket olive oil, for drizzling
25g (1oz) Parmesan, pared
sea salt and freshly ground black pepper
Heat a frying pan over a high heat. Rub the pork cutlets all over with the rapeseed oil and season to taste. Add to the pan and cook over a high heat for 2–3 minutes on each side, until well browned. Transfer to a plate.
Add the vinegar to the pan you’ve just cooked the pork in along with the maple syrup, chilli, lemon and sage. Bring to the boil and allow to boil for 5–6 minutes, until thickened slightly and syrupy. Return the pork cutlets to the pan and cook for 3–4 minutes on each side, or until the pork is cooked to your liking.
Meanwhile, cut the pears into quarters and remove the core, then arrange 2 pieces on each plate and scatter the rocket on top. Drizzle over the olive oil and sprinkle with the Parmesan shavings. Add a pork cutlet to each plate and spoon over some of the maple glaze to serve.