Recipe: Pork Cutlets with Peach Chutney

With Summer almost over here’s a recipe to make the most of our beautiful summer peaches with this wonderful peach chutney to accompany our pasture fed free range pork. Serves 4.


  • 2 medium peaches peeled, pitted, and chopped
  • One 3-inch piece fresh ginger, peeled and cut into 4 thick pieces
  • 1 large shallot, chopped
  • 2 tsp granulated sugar
  • 1 large sprig fresh thyme
  • salt and black pepper
  • 3/4 cup all-purpose flour
  • 4 pork cutlets
  • 1/4 cup extra-virgin olive oil


  • Combine the peaches, ginger, shallot, sugar, thyme sprig, a pinch each of salt and pepper, and 1 Tbs. water in a small saucepan.
  • Bring to a boil over medium-high heat. Cover, reduce the heat to low, and simmer, stirring occasionally, until the peaches have collapsed and released their juices, about 20 minutes; discard the ginger and thyme sprig.
  • Cover and set aside.
  • Meanwhile, combine the flour, 1 tsp. salt, and 1/4 tsp. pepper in a wide, shallow dish and stir to combine.
  • Season the pork cutlets on both sides with salt and pepper.
  • Coat the cutlets in the flour mixture, shake off any excess
  • Heat the oil in a large fry pan and cook over medium heat until deep golden-brown all over.
Mash the peach chutney with a potato masher until slightly chunky. Season to taste with salt and pepper and serve with your pork cutlets.
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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