25 g dry rice
1 small red onion, cut into wedges
½ small green pear, cored, cut into wedges
145 g lean pork cutlets, excess fat trimmed
1 ½ g dried sage leaves
3 olive oil sprays

25 g dry rice 1 small red onion, cut into wedges 145 g lean pork cutlets, excess fat trimmed 1 ½ g dried sage leaves 3 olive oil sprays

Preheat oven to 180°C. Boil rice. Drain well.
In the meantime, place onion wedges and pear wedges in a baking dish. Spray with half the olive oil and toss to coat. Roast for 20 minutes.
Spray a non-stick frying pan with the remaining oil and heat over medium-high heat. Cook the pork cutlets for 2 minutes on each side or until golden brown.
Sprinkle the onion and pear wedges with sage and mix well. Top with pork cutlets and bake until cooked to your liking.
Remove baking dish from oven. Place the pork cutlets on serving plates. Add the cooked rice to the baking dish and mix well. Season with salt and pepper. Serve with pork cutlets.