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
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.