Pork Cutlets with Peppers & Peaches

Pork Cutlet with Peaches and Peppers

Serves 4

Five Ingredients

1.5 lb pork tenderloin

1 large peach

1 bell pepper

1 cup chicken stock

2 T unsalted butter

From the Pantry

1 T Dijon mustard

1 T red wine vinegar

1 T AP flour (plus more for breading pork)

1 clove garlic

2 T olive oil

Dice the peach and pepper into a fine dice. Optionally save a few slices of peach for garnish.

Cut the pork into 1 – 1.5” thick medallions. Use your hand to flatten them slightly then pound to roughly ¼” thick cutlets.

Add 1 cup of flour to a plate. Season the cutlets with salt and pepper and coat thoroughly in the flour. Add the olive oil to a skillet over medium high heat and cook the pork (working in batches if needed) 2 minutes a side or until lightly golden and just cooked through. Set pork aside.

Add the peaches and peppers to the same skillet. Add a crushed clove of garlic and sauté for 2-3 minutes. Add the butter and 1 T of flour and stir, cooking for 1 minute or until the flour and butter are combined.

Add the chicken stock, vinegar and mustard and bring to a simmer. Simmer for 3-4 minutes, adding the pork back at the very end to warm through.

Serve immediately with rice, potatoes, noodles or salad to make a complete meal.