pork cutlets with chilli peaches




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A colourful summer meal using fresh peaches. Choose peaches that are ripe but still firm. Serve with Pea & Parmesan Risoni.



For the pork cutlets with chilli peaches

  • 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


For the pork cutlets with chilli peaches

  • Season the pork with salt and pepper.
  • 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.
  • 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.
  • Add the wine and simmer until reduced by half.
  • Add the stock, maple syrup and 4 tablespoons of the sweet chilli sauce. Simmer until syrupy.
  • Add the pork and any resting juices to the sauce and simmer gently for 3 minutes.
  • 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.
  • Sprinkle with the pine nuts to serve.