Pork Cutlets with Spicy Peach Sauce
8 Pork Cutlets from Pork Loin (about 3 oz. each)
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
2 tbsp. flour for dredging cutlets (optional)
2 tbsp. olive or coconut oil
2 tbsp. finely minced sweet onion
2 tbsp. white wine
2 tbsp. low-sodium chicken broth
3 tbsp. red pepper jelly (green makes a funny color sauce!)
1 large peach, peeled and cut into ½-inch pieces
1 large tomato, seeded and cut into ¼-inch pieces
1 tbsp. chopped Italian parsley
Salt and pepper, to taste
Warm an oven to 250°F so that there is a place to hold the pork while working on the sauce. Prepare sauce ingredients, so that once the pork is cooked, you can start immediately on the pan sauce. Season the pork cutlets with salt and pepper. Dredge the cutlets in the flour, if desired. In a large sauté pan, heat the oil to a medium-high temperature. Sauté the pork cutlets for about 3 minutes on each side or until cooked through (safe internal temperature for pork is 145°F if using a thermometer). Place on baking sheet to hold in warm oven.
In the same sauté pan, in any leftover cooking oils, over medium heat, sweat the minced sweet onion until translucent. Add the wine and cook to reduce for 2 minutes. Next add the broth and the pepper jelly, whisking until smooth. Stir in the peach and tomato, and cook, stirring gently for 5 minutes. Taste to adjust seasoning with salt and pepper to your liking. Swirl in the parsley at the last minute. Arrange pork cutlets on serving platter, and spoon sauce over the top.