Pan-Fried Pork Cutlets with Peaches
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
469 kcal
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Course
Main Course
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Cuisine
American
Pan-Fried Pork Cutlets with Peaches
Description
This dish prepares pork tenderloin sliced into 1-inch rounds that are pounded to thin medallions and seasoned with salt and pepper. Each piece is dredged in flour before pan-frying in vegetable oil until browned and cooked through. The skillet is then deglazed with sherry, incorporating scallions, capers, chicken stock, and fresh lemon juice to create a sauce with savory, tangy, and slightly briny notes. Peaches, peeled and sliced, serve as a sweet and fresh complement to the pork and sauce.
The contrast of textures includes the crisp exterior of pork due to flour coating and pan-frying, along with the juicy softness of the peaches. The sauce ties the elements together with brightness and complexity from the lemon juice and capers.
For practical tips, pounding the pork medallions is optional but helps them cook evenly and increases their surface area. This dish can be prepared a few hours in advance and reheated in a hot oven to restore crispness. Frozen or canned peaches may substitute fresh ones when needed. The recipe scales easily for multiple servings and stores well in the refrigerator for up to five days, or can be frozen for longer storage.
Ingredients
- 3 large peaches fresh, peeled, and sliced
- 1½ lb pork tenderloin sliced into 1-inch medallions
- salt
- black 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
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
- Thin pork medallions by pounding to help with even cooking and increase size, though it's optional.
- Frozen or drained canned peaches can substitute fresh; thaw before adding.
- Cutlets can be prepped 4-5 hours ahead and reheated in a 400°F oven for about 10 minutes to crisp.
- Avoid submerging cutlets fully in sauce to keep crust crisp; spoon sauce over instead.
- The lemon juice enhances the dish but can be omitted if preferred.
- This recipe can be doubled to serve more people.
- Leftovers keep in the fridge for up to 5 days and freeze well for 1 to 2 months.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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