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Pork Grillades with Pepper Jelly-Peach Sauce

Photo: Jennifer Davick; Styling: Buffy Hargett
Yield Makes 4 servings
Keep the cutlets on a wire rack in the oven to ensure each batch stays warm. Prepare the Summer Corn Grits first, letting it simmer on the stove while you pan-fry the cutlets and make the sauce.

Ingredients

  • 1 pound (1/4-inch-thick) pork loin cutlets
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons finely chopped shallots or onion
  • 1 to 2 tsp. chopped fresh thyme
  • 1/4 cup dry white wine
  • 3 tablespoons red pepper jelly
  • 1 large peach, peeled and chopped
  • 1 medium tomato, diced
  • Summer Corn Grits
  • Garnish: fresh thyme leaves

How to Make It

  1. Sprinkle pork with salt and pepper. Cook, in batches, in hot oil in a large skillet over medium-high heat 3 minutes on each side or until done. Transfer pork to a wire rack in a jelly-roll pan, and keep warm in a 200° oven.

  2. Add shallots and thyme to skillet; sauté 1 minute or until tender. Stir in wine and pepper jelly until smooth. Stir in peach and tomato, and cook, stirring often, 2 to 3 minutes or until thoroughly heated. Add salt and pepper to taste. Pour sauce over pork, and serve immediately with grits.