Fried pork fillet with quince and wilted chard

Pork fillet paired with the earthy taste of chard and a quince sauce, as an alternative to apple.

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For the pork fillet

For the quince

For the chard

  • 50g/1¾oz unsalted butter
  • 1 head chard, leaves removed and shredded

To serve

  • 200ml/7fl oz pork jus or gravy