These golden pan-fried pork cutlets with peaches pair tender, flour-dredged medallions with a luscious pan sauce spiked with Sherry, briny capers, and fresh lemon juice. Quick enough for a busy weeknight yet sophisticated enough for entertaining, this updated dish is the ultimate balance of sweet and savory flavors.
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🍑 The Ingredients
A handful of simple pantry staples and vibrant fresh produce come together effortlessly to create an irresistible harmony of sweet, savory, and tangy flavors. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes and Substitutions
- Pork Tenderloin: Slice a whole tenderloin into medallions and pound them for maximum tenderness and ultra-fast cooking. Substitutions: Boneless, center-cut pork chops work well (pound them thin), or you can swap in boneless chicken breasts or cutlets.
- Peaches: Fresh, ripe, but slightly firm peaches hold up best in the warm pan sauce without turning to mush. Substitutions: Frozen sliced peaches work great year-round (no need to thaw completely). In a pinch, well-drained canned peaches work, or swap for fresh nectarines or plums.
- Dry Sherry: This deglazes the pan, lifting all the browned bits (fond) and adding a rich, nutty depth to the sauce. Substitutions: A dry white wine (like Pinot Grigio or Sauvignon Blanc), dry vermouth, or Marsala. For an alcohol-free option, use extra chicken stock with a splash of apple cider vinegar.
- Capers: These tiny brined buds cut through the sweetness of the fruit and the richness of the pork. Substitutions: Finely chopped green olives deliver a similar salty, briny punch.
- Scallions (Green Onions): They offer a mild, fresh onion flavor that doesn’t overpower the fruit. Substitutions: Minced shallots or chives are fantastic stand-ins.
- Fresh Lemon Juice: Stirring this in off the heat at the very end wakes up all the flavors and balances the sweet peaches. Freshly squeezed is best here!
Refer to the recipe card (with video) below for a full list of ingredients and measurements.
📌 Tips and Tricks for Perfect Pork Cutlets
- Pound inside a zip-top bag: Place cutlets inside a plastic bag before pounding. It keeps meat uniform for even cooking and prevents messy kitchen splatters.
- Shake off excess flour: A light dusting is all you need. Loose flour will burn in the oil and make your pan sauce bitter.
- Fry in batches: Don’t crowd the skillet. Overcrowding drops the heat and causes the meat to steam instead of developing a crisp, golden crust.
- Don’t overcook the pork: Because the cutlets are thin, they only need 2–3 minutes per side. They’ll finish cooking when nestled back into the warm sauce.
- Choose firm-ripe peaches: Peaches that give just slightly under pressure hold their shape best. Overly ripe fruit will break down into mush.
- Scrape up the fond: Don’t leave flavor behind! Use a wooden spoon to vigorously scrape the browned bits from the pan bottom when deglazing with the Sherry.
- Finish off the heat: Stir the lemon juice in at the very end after removing the pan from heat so it stays bright and fresh.
👩🏼🍳 How To Make Pan-Fried Pork Cutlets with Peaches
- Step 1: Season the pounded pork medallions with salt and pepper and then dredge them through the flour.
- Step 2: Heat the oil in a large skillet over medium heat and pan-fry the cutlets until browned and cooked through, about 4 minutes per side. Remove from the pan and set aside.
- Step 3: Deglaze the pan with the Sherry and use a spatula to scrape up the bits in the pan. Simmer until reduced by half, about 1 to 2 minutes.
- Step 4: Stir in the capers and scallions. Cook, stirring often, for 1 minute.
- Step 5: Add the chicken stock (or broth) and the peaches. Cook, stirring often, for about 8 minutes, until slightly thickened.
- Step 6: Nestle the cutlets into the sauce, stir in the lemon juice, and simmer for a few minutes. Serve at once.
Expert Tip: How to Easily Slice a Peach
There are many types of peaches on the market. When in season, it’s fun to seek out freestone peaches. This just means the peaches don’t cling tightly to the pit (or stone) in the middle. Clingstone peaches have pits that are more firmly attached to the flesh. Simply use a paring knife to cut slices from the stone if going with clingstone. For freestone, simply cut the peach in half, easily remove the pit, and then slice.
🍽️ How to Serve
- Over a comforting starch: Serve the cutlets and spoon plenty of sauce over creamy polenta, buttery mashed potatoes, buttered egg noodles, or fluffy white rice to catch every drop.
- With crusty bread: Warm, sliced country white bread, a French baguette, or homemade dinner rolls are essential for mopping up any extra Sherry-peach sauce left on the plate.
- Pair with crisp greens: Balance the rich, sweet-savory profile with a simple French bistro salad tossed in a simple Dijon vinaigrette, or serve alongside steamed green beans or roasted asparagus.
- Garnish for a pop of color: Finish the dish with thinly sliced scallion greens, a sprinkle of fresh parsley or thyme, and a few cracks of freshly ground black pepper right before serving.
- Wine pairing: Complement the meal with a chilled, crisp dry white wine (like Pinot Grigio or Sauvignon Blanc), a dry Rosé, or a light-bodied Pinot Noir.
🙋🏽♂️ Frequently Asked Questions
Yes! Frozen sliced peaches work wonderfully year-round; simply add them straight to the skillet without thawing. If you are using canned fruit, opt for slices packed in water or juice rather than heavy syrup, and drain them thoroughly on paper towels before adding them to the sauce.
A dry white wine (such as Sauvignon Blanc or Pinot Grigio), dry vermouth, or Marsala makes an easy 1:1 swap. For an alcohol-free option, deglaze the pan with extra chicken stock and a splash of apple cider vinegar to mimic the acidity.
The key is quick cooking over medium-high heat. Because the meat is pounded thin, it only requires 2 to 3 minutes per side during the initial sear. Pull the pieces from the pan as soon as a golden crust forms, and let them finish cooking gently when nestled back into the warm sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. To reheat without toughening the meat, warm everything gently in a covered skillet over medium-low heat with an extra splash of chicken broth until heated through.
😋 More Amazing Pork Recipes
Ready to make one of the most delicious pork dishes you’ll ever try or serve? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Pan-Fried Pork Cutlets with Peaches
Equipment
- Large skillet/saucepan (cast-iron works well)
Ingredients
- 3 large peaches fresh, peeled, and sliced
- 1½ lb pork tenderloin sliced into 1-inch medallions
- salt and 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.3 large peaches
- Pound the pork medallions with the side of a mallet until about ¼ to ½-inch in thickness.1½ lb pork tenderloin
- Sprinkle salt and pepper over both sides of the pieces of pork.salt and pepper
- Dredge each seasoned piece of pork through a shallow bowl filled with flour. Shake off excess flour and place on a platter.1 cup all-purpose flour
- 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 prevent them from sticking to the pan.2 tablespoon vegetable oil
- 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, prying up any bits that may be stuck to the pan from searing the pork cutlets. Cook, stirring frequently, until reduced, about 1 minute.¼ cup sherry
- Add the scallions and capers to the pan and stir for about 1 minute. Add the chicken stock and then the peaches. Cook until the sauce has slightly thickened, about 8 to 10 minutes. Season with ½ teaspoon salt and a pinch of pepper.½ cup scallions, ½ cup capers, ¾ cup chicken stock
- 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.2 tablespoon lemon juice
Jeff says
Made this in a cast-iron pan, and it turned out great. Pork cooked perfectly, and the sauce was a big hit. Added some thick onion slices, which braised in the sauce and were a welcome addition. My wife could not stop eating this!
Kris Longwell says
Hi Jeff! We are so happy you made the pork cutlets with peaches!! Onion slices sound like a wonderful addition! We are thrilled you and your wife loved it! And thank you so so much for sharing and for the GREAT review! That means the world to us!! Stay in touch! Best, Kris & Wesley
Kristy Turner says
1st let me start by saying OH-EM-GEE!!! OH-EM-GEE!!! ! 2nd, please don’t ditch me for not reviewing exactly as made. I THOUGHT I had capers, but didn’t so I googled a sub and had kalamata olives so I used those and had to tell everyone don’t delay! Make this today!. I had frozen peaches from fresh that I had cut up myself in September. Absolutley AMAZING!!! The next time I will make sure I have the capers and fix it again as I am sure it will be even better!!! Thanks guys for always bringing delish recipes and big smiles to the world of us foodies out here. I have made several of your dishes and all have been truly amazing! As in the words of Wesley, this dish is 10,000% approved! 🙂
Bigg Huggs from Texas! Kristy
Kris Longwell says
Kristy! First: Sorry for the delayed response! Second: We are THRILLED you loved the pork cutlets with peaches! It all sounds like you made it perfectly! Capers are good, but we’re sure kalamata olives would have been wonderful, too! Thank you SO MUCH for sharing and for the GREAT review! That means the world to us!! Big hugs from us!!! xoxo Kris & Wesley
Ivette says
The cutlets cane so nuce snd tender insude, crispy on outside. Did not have Peaches. Substituted with pineapples. The sauce is a great exotic sauce. I served it with rice cook in mushroom sauce. It paired perfect. The veggies were peas and carrots in butter as sidedish. Everyone over ate! Great party recipe to serve!
Kris Longwell says
Hi Ivette! Sounds absolutely spectacular! Thank you so much for sharing and for the GREAT review! That means the world to us!!! Kris & Wesley
Diane says
Made this tonight and it was delicious! Used Marsala and frozen peaches and was very tasty. Will definitely make it again! Thanks for the recipe!
Kris Longwell says
Hi Diane!! We are so so so thrilled you loved the pork and peaches! We really love this dish so much and we are so happy you enjoyed it, too! And thank you so much for letting us know and for the awesome review! That means the world to us!! All the best, Kris & Wesley
shawn Hollub says
O M G!!!! This dish is amazing!!! I served it with your mashed potatoes and roasted asparagus. I have never made one of your recipes we didn’t all LOVE. Thank youuuuu!
Kris Longwell says
Shawn!!!!! YAY!!! We are so excited you tried the pork and peaches and loved it so much!! We’re crazy for it, too, but we were worried folks would be hesitant to try it!! We are thrilled you had such great success and Wow! What an amazing meal you prepared! Thank you so much for letting us know!!!! xoxo Kris & Wesley
Mark says
Absolutely FANTASTIC! Every bite was amazing. The mix of sweet from the peaches and the salty from the capers with the moist and tender pork were spectacular. Thanks for a great recipe!
Mark Loehr says
Double Wow! I could not contain myself while enjoying this dinner. Super moist pork cutlets with sweet, and salty peaches/capers made for an amazing dinner! The flavor was incredible! Thanks Kim & Lo0n!
Kris Longwell says
Mark!!!! Woo hoo!!!! That is music to our ears!! We are so so so thrilled you loved our pork and peaches recipe! We love it so much, too, and really hope you guys would, too! Thank you so much for letting us know and for the GREAT review!!! That ALWASY means the world to us!! All the very best, Kris & Wesley
Mark says
Hey guys! Love the video … Pork ‘n Peaches looks absolutely amazing! Haven’t made it yet, but if it is anything like all of the other many recipes of yours that I have made, I know it will be spectacular. Can’t wait to make it but for now, just wanted to let you know the video rocks!!!
Keep up the great work! My family and I appreciate it!!!
Kris Longwell says
Hi Mark!! So very sorry for the delayed response here! We really think you and your family will love the pork and peaches. We just had some family members make it and they say it’s one of their new favorites! And we can’t thank you enough for your comments on our videos. We are always trying to improve our content without losing what folks expect (and hopefully love) to see. Your feedback honestly means so much to us! Thank you very, very much!! All the very best, Kris & Wesley
Mark Lawton says
I made this tonight and you were so right, Kris! The family (and I) loved it! Amazing combination of flavors with the peaches and capers. Everybody went back for seconds! My wife already announced that this is what I’ll be making for her birthday dinner (to the delight of the entire family!). Simply awesome!
This is turning out to be a “How to Feed a Loon” weekend for me. I made your Cajun Baked Shrimp last (Friday) evening, to great acclaim. Tonight, the pork cutlets and peaches. For tomorrow evening, I’m eyeballing your Southern Fried Chicken. I’ll report on that later, but I anticipate another 5-star review!
Keep up the great work!
Mark
Kris Longwell says
So so so so awesome! We had a feeling you guys would like the pork and peaches. We hope you had success with the fried chicken! Keep us posted and thank you so so much, as always!!!