Quince paste is not only delicious with cheese but makes a fine pan sauce for these cutlets. The fresh peaches, chilli and pine nuts turn an everyday dish into something special. We served the pork with cooked green beans.
Serves: 4
INGREDIENTS
1 tablespoon olive oil
sea salt and ground pepper
4 pork loin cutlets or chops
2 firm but ripe peaches, each cut into 8 wedges
80 grams quince paste, thinly sliced
½ cup white wine
1 long red chilli, seeded and thinly sliced
2 cloves garlic, crushed
zest and juice 1 lemon
1 cinnamon stick
3 tablespoons white sultanas
2 tablespoons pine nuts
chopped parsley, to garnish
METHOD
Heat the oil in a large sauté pan over medium heat. Season the pork and cook until golden and just cooked through, about 4 minutes each side. Cooking time depends on the thickness of the cutlets. Transfer to a plate, cover and set aside.
Add the peaches to the pan and cook until lightly golden on all sides. Transfer to a plate.
Add the quince paste and all the remaining ingredients except the parsley to the pan, season and bring to the boil. Cook, stirring to dissolve the quince paste until the sauce is reduced a little and syrupy. Stir in the parsley.
To serve: Either plate the pork chops and spoon over the peaches and sauce or add the chops back to the pan and serve family-style.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!