Pork Cutlets with Peach Sauce

TonysMarketDenver's picture

Sep. 18, 2013

A tasty peach sauce paired with quickly grilled pork tenderloin cutlets served over rice and garnished with fresh basil leaves. Such an easy and healthy dish, and everybody is sure to love it!


For the pork cutlets
Pork tenderloin 2 Medium
Olive oil 1 Tablespoon
Lemon pepper/Lime pepper To Taste
Kosher salt To Taste (or fine sea salt)
For the peach sauce
Ripe peach 4 Medium , cubed
Onion 1 Medium , chopped finely
Butter 1 Tablespoon
Brown sugar 1 Tablespoon (or molasses + Agave Syrup)
Kosher salt 1/2 Teaspoon
Ground cinnamon 3 Pinch (2 large pinch)
Clove powder 1/2 Pinch (1 small pinch)
Bay leaf 1 Medium
Lemon 1/2 Medium , juiced, zested
White wine 1/2 Cup (8 tbs)
For garnish
Basil leaves 2 Tablespoon , julienned



1. Using a sharp knife, cut off any shiny skin on the tenderloins. Cut them into 1 inch thick slices. Place them in a butcher’s wrap or aluminum foil. Fold the wrap to cover the pork and using any heavy knife or hammer, pound the slices well till they form thin cutlets.

2. Season the cutlets with salt and lemon pepper to taste. Set aside.


For The Pork Cutlets

3. Grease a grill pan with olive oil. Place it on high heat. Once hot, put the seasoned pork cutlets on them and cook on both sides till the internal temperature reaches 145- 150 degrees F. Transfer them onto a plate (do not over crowd the pan, make them in batches).

For The Peach Sauce

4. In another pan, heat butter on medium. Put the onions and saute them till translucent and soft.

5. Put in the peaches. Add brown sugar, salt, cinnamon, cloves, bay leaf, lemon zest, lemon juice and white wine. Stir well to combine all.

6. Cover with a lid and bring it to boil. Reduce the heat to low and let it simmer for another few minutes or till the peaches are fully cooked and soft and the sauce thickens. Taste and adjust the seasonings if required.


7. In a serving plate put cooked rice in the center. Pour the peach sauce around it. Arrange the pork cutlets on top and pour more sauce over it. Sprinkle basil leaves and serve hot.


The extra peaches can be sliced and stored in the freezer in a zip lock bag or vacuum bag after removing the air.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 364Calories from Fat 104

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 289 mg12.04%

Total Carbohydrates 13 g4.3%

Dietary Fiber 2 g8%

Sugars 9 g

Protein 48 g96%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet