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Pork Cutlets with Peaches and Carrots
Servings
4
Preparation time
15 to 20 min.
Cooking time
15 min.
Ingredients
250 ml (1 cup) carrot juice
600 g (1 1/3 lb) pork cutlets
60 ml (1/4 cup) flour
5 ml (1 tsp.) ground ginger
2 ml (1/2 tsp.) ground nutmeg
2 ml (1/2 tsp.) ground cinnamon
Salt and freshly ground pepper to taste
30 ml (2 tbsp.) olive oil
15 ml (1 tbsp.) butter
1 shallot, chopped
1 garlic clove, minced
1 peach, quartered
250 ml (1 cup) baby carrots, blanched
80 ml (1/3 cup) white wine
125 ml (1/2 cup) 35% or 15% cream
600 g (1 1/3 lb) pork cutlets
60 ml (1/4 cup) flour
5 ml (1 tsp.) ground ginger
2 ml (1/2 tsp.) ground nutmeg
2 ml (1/2 tsp.) ground cinnamon
Salt and freshly ground pepper to taste
30 ml (2 tbsp.) olive oil
15 ml (1 tbsp.) butter
1 shallot, chopped
1 garlic clove, minced
1 peach, quartered
250 ml (1 cup) baby carrots, blanched
80 ml (1/3 cup) white wine
125 ml (1/2 cup) 35% or 15% cream
- Preheat oven to 150°C (300°F).
- In a small saucepan, bring carrot juice to a boil and allow to reduce until only 60 ml (1/4 cup) remains.
- On a plate, mix flour with spices, salt, and pepper and coat cutlets with mixture.
- Heat oil in a pan over high heat and melt butter. Sear cutlets for 1 to 2 minutes on each side. Set aside and keep warm.
- Brown shallots and garlic in the pan used to sear cutlets.
- Add peaches and carrots and continue cooking for 2 to 3 minutes.
- Deglaze with white wine and allow to reduce by one-third.
- Add carrot juice reduction and cream. Simmer for several minutes to desired consistency. Season to taste.
- Arrange pork cutlets on plates with peaches and carrots and top with cream sauce. Serve with rice and green vegetables.
