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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

Hubby Loved It

SAR1119
April 30, 2015
OMG!!!! Fabulous!!!! I made this a few nights ago and my husband nearly swooned :-) I am not a fan of grits (shame on me) but the Summer Corn Grits have won me over :-) I would give this 10 stars.

AmyNJames's Review

elsinore51
September 16, 2013
The peach sauce makes this recipe outstanding! This recipe is simple and fast enough to make on a weeknight. I warmed the leftover grits with a pad of butter for a delicious breakfast the next morning.

elsinore51's Review

AmyNJames
August 25, 2013
Wonderful flavor profile, easy to prepare. Don't skip the corn grits! Will be having this again.

SAR1119's Review

Chelle
August 10, 2013
N/A