Ingredients

4 pork loin cutlets or chops

Salt and ground black pepper, to taste

1–2 tablespoons olive oil

1 shallot — finely diced

1 small red capsicum — thinly sliced

4 cloves garlic — crushed

½ cup white wine

¾ cup chicken stock

2 tablespoons maple syrup

5 tablespoons sweet chilli sauce

2 peaches — quartered

2 tablespoons toasted pine nuts

Method

1. Season the pork with salt and pepper.
2. Heat the oil in a pan and pan-fry the pork until almost cooked through. Remove from the pan, cover with foil and leave to rest while you make the sauce.
3. Add a drizzle more oil to the pan and sauté the shallot and capsicum for a few minutes. Add the garlic and cook for a further 1 minute.
4. Add the wine and simmer until reduced by half.
5. Add the stock, maple syrup and 4 tablespoons of the sweet chilli sauce. Simmer until syrupy.
6. Add the pork and any resting juices to the sauce and simmer gently for 3 minutes.
7. Heat the remaining 1 tablespoon of sweet chilli sauce in a small pan and caramelise the peach quarters, making sure they still hold their shape. Add to the pan with the pork.
8. Sprinkle with the pine nuts to serve.