Peach & Pork Scallopini

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Today I am sharing a fun recipe with you. This version of Pork Scallopini uses peaches, nectarines or apricots – whichever you have handy or you find on sale at the market.

Pork scallopini are basically very thinly sliced pork chops. They cook very quickly and are the perfect cut of pork for a fast meal on a busy night. If for some reason you can’t find this cut of pork at your grocery store, just look for the thinnest, boneless pork chops you can find.

To begin, salt and pepper your cutlets.

In a large skillet, heat a tablespoon of coconut oil (you can use another cooking oil if you like) over medium high heat. Place a few of your cutlets into the skillet and cook for about a minute and a half on each side, or until they are just getting golden in spots. Do this with all of your cutlets, keeping the finished ones warm while you cook the rest. (If you are using thicker cuts, extend the cooking time a bit and make sure to cook the pork all the way through.)

While they are cooking, finely dice a shallot.

When the pork cutlets are done, toss the shallot in the skillet and cook over medium low heat until they have a little color.

Pour in 2/3 cup of white or blush wine. Give it a stir to loosen the bits from the skillet. Pour in 2/3 cup chicken broth.

Add in 2 peaches or nectarines that have been cut into wedges. If using apricots, use 3 or 4 of them. Sprinkle in 1/2 teaspoon each of thyme and black pepper and 1/4 teaspoon of salt.

Let these simmer until the liquid is reduced by about half and the fruit is slightly softened. Stir in a tablespoon of honey right at the end.

Place the cooked cutlets on a serving platter and pour the fruit and sauce all over the top.

Enjoy!

Peach & Pork Scallopini

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• Author: Constance Smith | Hip Homeschool Moms
• Prep Time: 5 mins
• Cook Time: 25 mins
• Total Time: 30 mins
• Yield: 6-8 servings 1x

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Description

This version of Pork Scallopini uses peaches, nectarines or apricots – whichever you have handy or you find on sale at the market. It makes for a great summer meal.

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Ingredients

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• 1 1/2 lb pork scallopini (very thin pork cutlets)
• 1 1/4 tsp salt, divided
• 1 1/2 tsp black pepper, divided
• 1 Tb coconut oil (or other cooking oil)
• 1 shallot
• 2/3 c white or blush wine
• 2/3 c chicken broth
• 1 tsp thyme
• 2 peaches or nectarines (or 3–4 apricots), cut into wedges
• 1 Tb honey

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Instructions

1. To begin, salt and pepper your cutlets.
2. In a large skillet, heat a tablespoon of coconut oil over medium high heat.
3. Place a few of your cutlets into the skillet and cook for about a minute and a half on each side, or until they are just getting golden in spots. Do this with all of your cutlets, keeping the finished ones warm while you cook the rest. (If you are using thicker cuts, extend the cooking time a bit and make sure to cook the pork all the way through.)
4. While they are cooking, finely dice the shallot.
5. When the pork cutlets are done, toss the shallot in the skillet and cook over medium low heat until they have a little color.
6. Pour in the wine. Give it a stir to loosen the bits from the skillet.
7. Pour in the chicken broth, the fruit wedges and the remaining salt, pepper and the thyme.
8. Let these simmer until the liquid is reduced by about half and the fruit is slightly softened.
9. Stir in the honey right at the end.
10. Place the cooked cutlets on a serving platter and pour the fruit and sauce all over the top.
11. Enjoy!

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Notes

Pork scallopini are basically very thinly sliced pork chops. They cook very quickly and are the perfect cut of pork for a fast meal on a busy night. If for some reason you can’t find this cut of pork at your grocery store, just look for the thinnest, boneless pork chops you can find.