I'm not sure I can adequately express how much I love peaches!
Summer brings us all the bounty of summer fruits, tomatoes, peaches, watermelon, cherries, nectarines and strawberries just to name a few.
My cooking style in summer tends to lean towards easy, quick and fresh. Utilizing all the amazing produce before us.
This recipe does just that. I love to quick pickle fruits or vegetables to add a surprising acidic flavor to a dish.
I think pickling veggies is something most people are familiar with, but it's equally as delicious with fruit. It becomes that perfect sweet, sour, salty combo that dances on our tongues.
The peaches can pickle while you prepare the pork cutlets, they only need about 20 minutes. By the way if pork isn't your thing use chicken here in the same fashion, just pound it out thin, prior to breading.
You could also use nectarines or plums for your fruit of choice.
The greens here are simply dressed with a good quality olive oil, sea salt and black pepper as well as shavings of parmesan cheese. The pickled peaches will add your acidic value to the greens so just a squeeze of fresh lemon is all you need in your dressing.
Give it a try and I hope you love it!
Pork cutlets with pickled peaches and greens
Total time 35-40 minutes
2 1/4 lbs thin cut boneless pork loin chops (12 thin chops)
3 Tb Dijon mustard
1 tsp garlic powder
1 tsp onion powder
1 1/2 cups panko bread crumbs
salt and pepper
Oil for pan frying
2 large or 3 small peaches peeled and sliced
1/2 tsp whole black pepper corns
1/2 tsp whole mustard seeds
1/2 cup rice wine vinegar
1 Tb honey
1 5 oz container of greens ( I like power greens, but you could do spinach or arugula whatever you like)
1/2 cup of parmesan shavings....unless you're a cheese lover like me, then add more!
good quality olive oil
1/2 of a lemon
In a medium bowl combine the vinegar, peppercorns, mustard seeds and honey and combine well. Add your peaches and give a good stir so all slices are covered.
Set aside to pickle
In a large bowl add pork chops, mustard, garlic and onion powders salt and pepper and stir to combine well. Be sure all chops have a nice coating of mustard.
In a shallow dish add the panko and a good sprinkle of salt and pepper.
Dredge each piece of pork in the crumbs and set aside.
In a large skillet set over medium to slightly medium high heat add enough oil to cover bottom of skillet by about an inch. Once oil is ready, add your cutlets in batches if necessary and fry until golden and cooked through.
The easiest way other than a thermometer, to know if the oil is ready, is to drop a pinch of the crumbs into the oil. If they float right away it's ready, if they sink it needs a few more minutes and if they turn brown immediately its too hot.
While cutlets are cooking put your greens in a large bowl along with parmesan shavings.
Don't dress until all cutlets are done, so your greens don't get soggy.
Once all cutlets are done drain your peaches, be sure to get all the peppercorns off of them, and add them to your greens. (nobody wants to bite into a hard black peppercorn!)
Drizzle liberally with olive oil, give a squeeze of lemon and a good sprinkle of sea salt and a good twist of black pepper. Toss to combine.
To plate, put two cutlets on your plate and top with a nice serving of peaches and greens.