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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!