Recipe: Pork Cutlets with Peach Chutney

Ingredients:

• 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

Method:

• 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.