Pan-Fried Pork with Peaches
We’ve adapted some recipes from a delightful little book called Texas Morning Glory: Memorable Breakfast Recipes from Lone Star Bed and Breakfast Inns. The recipes were compiled by Barry Shlachter, the publisher of Cordon Bubba Texas Cuisine, Texas Braggin’ Rights, Tex Mex 101, and several other cookbooks. Barry is a business writer for the Fort Worth Star-Telegram and also writes a weekly beer column.
The dishes served at B&Bs tend to be foods that guests probably wouldn’t cook for themselves; however, we think the following recipe is both special and easy to make. So, until your next getaway, try this recipe, and evoke the relaxing, luxurious feeling of a B&B right in your own home. —NOLA MCKEY Yield:4 servings
Patsy Bynum-Swendson of The Cook’s Cottage says this recipe is a great way to use fresh summertime peaches.
4 (1/4-inch-thick) pork loin cutlets (ask your butcher to cut these)
2 T. floursalt and pepper, to taste
3 T. vegetable oil
2 T. dry sherry
2 green onions (tops and bottoms), minced
1 T. green peppercorns
1/2 c. chicken stock
3 large ripe peaches, peeled and sliced
juice of 1/2 lemonfresh mint leaves (optional)
Dust cutlets with flour, and season with salt and pepper. Heat oil in saucepan, and quickly sauté pork until just cooked through, about 4-6 minutes. Remove cutlets, and set aside.
Deglaze pan drippings with sherry, stirring up any bits that cling to the bottom of the pan. Stir in green onions and peppercorns, and heat through. Add chicken stock, and heat rapidly to reduce and slightly thicken the mixture. Just before serving, return cutlets to the pan, gently stir in peach slices, and heat thoroughly. Drizzle with lemon juice. Garnish with mint leaves, if desired, and serve immediately. (Doubled recipe shown in photo.)
The Cook’s Cottage and Suites, 703 W. Austin, Fredericksburg 78624; 210/493-5101; www.bed-inn-breakfast-tx.com
From the August 2003 issue.