Pan-Fried Pork Cutlets with Peaches

Name: Pan-Fried Pork Cutlets with Peaches
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 3 large peaches; 1½ lb pork tenderloin; salt and pepper; 1 cup all-purpose flour; 2 tablespoon vegetable oil; ¼ cup sherry; ½ cup scallions; ½ cup capers; ¾ cup chicken stock; 2 tablespoon lemon juice

User Reviews

5.0

21 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
469 kcal
Course
Main Course
Cuisine
American

Pan-Fried Pork Cutlets with Peaches

Kaitlin Leblanc

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This dish could not be easier to prepare and the layers of flavors just are the absolute best. Go with quality frozen peaches if fresh aren't available. You don't have to pound the pork cutlets, but we think thin, slightly larger pieces are amazing.

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Ingredients

Servings

3 large peaches fresh, peeled, and sliced
1½ lb pork tenderloin sliced into 1-inch medallions
salt and pepper
1 cup all-purpose flour
2 tablespoon vegetable oil
¼ cup sherry
½ cup scallions green onions, chopped
½ cup capers drained
¾ cup chicken stock
2 tablespoon lemon juice fresh

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Instructions

Peel and slice the peaches. Set aside.
Pound the pork medallions with the side of a mallet until about ¼ to ½-inch in thickness.
Sprinkle salt and pepper over both sides of the pieces of pork.
Dredge each seasoned piece of pork through a shallow bowl filled with the flour. Shake off excess flour and place on a platter.
In a large skillet, preferably cast-iron, heat the oil over medium heat. Once the oil is shimmering, add the cutlets to the pan and cook until browned on the bottom, about 3 to 4 minutes. Carefully shuffle the cutlets with tongs or a spatula a little to help them from sticking to the pan.
Carefully flip the cutlets and cook for another 3 to 4 minutes, until browned all over and cooked through. Remove the cutlets to a platter or large plate.
With the pan still over medium heat, add the sherry to the pan. Stir with a wooden spoon, and prying up any bits that may be stuck to the pan from searing the pork cutlets. Cook, stirring frequently, until reduced, about 1 minute.
Add the scallions and capers to the pan and stir for about 1 minute. Add the chicken stock and then peaches. Cook until the sauce has slightly thickened, about 8 to 10 minutes. Season with ½ teaspoon salt and a pinch of pepper.
Nestle the pork cutlets into the sauce and cook for another couple of minutes, enough to warm the cutlets. Stir in the lemon juice and then serve at once.

Notes

SEE VIDEO (towards top of the blog post) for visual reference (and a good time!).
Pounding the pork medallions isn't 100% necessary. We just like them thin, and pounding them makes them also a little wider. If you leave them thick, then you'll need to increase the cook-time by another 4 or 5 minutes per side.
If you can't find fresh peaches, frozen, or drained canned peaches will work, too. Allow frozen peaches to thaw before adding to the sauce.
This dish comes together very quickly, but the cutlets can be prepared 4 or 5 hours in advance. We recommend reheating them in a 400 F oven for about 10 minutes, to help crisp them back up.
When simmering the cutlets, try not to completely submerge them, as the sauce will soften the crispy exterior to the tops of the pork.
In the video, you'll notice we didn't add lemon juice at the end. We've found that a little lemon juice makes the dish even better! But it's also amazing without it!
The recipe can easily be doubled if feeding a group.
The sauce and cutlets will keep in the fridge for 5 days and can be frozen for 1 to 2 months.

Nutrition Information

Show Details

Calories 469kcal (23%) Carbohydrates 41g (14%) Protein 41g (82%) Fat 14g (22%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 112mg (37%) Sodium 762mg (32%) Potassium 1060mg (30%) Fiber 4g (16%) Sugar 13g (26%) Vitamin A 588IU (12%) Vitamin C 15mg (17%) Calcium 44mg (4%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 469 kcal

% Daily Value*

Calories	469kcal	23%
Carbohydrates	41g	14%
Protein	41g	82%
Fat	14g	22%
Saturated Fat	8g	40%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	1g	50%
Cholesterol	112mg	37%
Sodium	762mg	32%
Potassium	1060mg	23%
Fiber	4g	16%
Sugar	13g	26%
Vitamin A	588IU	12%
Vitamin C	15mg	17%
Calcium	44mg	4%
Iron	4mg	22%