1/2 c stock
1/2 lb pork cutlets, cut in to cubes
1/2 pear, peeled and chopped
1/8 tsp nutmeg
In an 8-inch frying pan over medium heat, bring stock to a simmer. Add pork and spread out in stock. The liquid should not cover pork; pork will float. Simmer until pork is no longer pink, about 3 minutes. Remove with a slotted spoon.
In a small mixing bowl, toss pear with nutmeg. Add pear to stock in pan, cover and simmer over medium heat until soft, about 3 minutes. Drain and reserve cooking liquid.
Transfer pork to a food process and pulse until minced, about 12 times.
Transfer pears to a small mixing bowl and mash with a fork. Add pork to pears and stir to combine. Add cooking liquid to adjust moistness if needed.
Source: Cooking for Baby
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