Pan-Fried Pork Cutlets with Peaches

A large black cast-iron skillet filled with pan-fried pork cutlets and peaches in a savory sauce all next to several whole peaches.

Pan-Fried Pork Cutlets with Peaches

Course: Entree

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 469kcal

Author: Kris Longwell

This dish could not be easier to prepare, and the layers of flavors are just the absolute best. Go with quality frozen peaches if fresh ones aren't available. You don't have to pound the pork cutlets, but we think thin, slightly larger pieces are amazing.

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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 the 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 them from sticking to the pan.
2 tbsp 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, and 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 tbsp lemon juice

Notes

NOTE: Watch the video near the top of the post for visual guidance.

Pounding the pork medallions isn't 100% necessary. We just like them thin, and pounding them makes them also a little wider. If you leave them thick, then you'll need to increase the cook time by another 4 or 5 minutes per side.

If you can't find fresh peaches, frozen or drained canned peaches will work, too. Allow frozen peaches to thaw before adding to the sauce.

This dish comes together very quickly, but the cutlets can be prepared 4 or 5 hours in advance. We recommend reheating them in a 400 F oven for about 10 minutes, to help crisp them back up.

When simmering the cutlets, try not to completely submerge them, as the sauce will soften the crispy exterior on the tops of the pork.

In the video, you'll notice we didn't add lemon juice at the end. We've found that a little lemon juice makes the dish even better! But it's also amazing without it!

The recipe can easily be doubled if feeding a group.

The sauce and cutlets will keep in the fridge for 5 days and can be frozen for 1 to 2 months.

Nutrition