Skillet Pork Cutlets With Fresh Peach Butter

Skillet Pork Cutlets With Fresh Peach Butter 

Thin pork cutlets are perfect for fast weeknight meals: They cook in less than 10 minutes and readily take on the flavors of the brown butter sauce they’re topped with. The rich sauce gets a bright lift from fresh summer peaches, coarsely grated so they release all of their fruity sweet juices. (The step also skips the trouble of peeling them.) Steamed or grilled corn is a perfect accompaniment for both the juicy pork and sweet-tart peach butter.

Yield: 4 servings 

1 medium-ripe peach, halved, pitted and grated on the large holes of a box grater (½ cup peach pulp and juices, skin discarded)

3 oregano sprigs, plus ½ teaspoon chopped oregano leaves

4 tablespoons unsalted butter, at room temperature

Kosher salt and pepper

1 tablespoon extra-virgin olive oil

4 (5-ounce) boneless pork loin chops or cutlets, pounded ¼-inch thick

In a medium heatproof bowl, combine the grated peach and chopped oregano.

In a small saucepan over medium-low heat, melt the butter. Cook, stirring occasionally, until butter is browned and nutty smelling and the sizzling sound stops, about 3 minutes. (Be careful not to burn the butter.) Pour the browned butter over the grated peach — and be careful, as it may splatter. Season with salt and pepper and mix until well combined.

In a 12-inch cast-iron skillet, heat oil over medium. Season pork with salt and pepper and add to skillet. Top with oregano sprigs and cook until golden on both sides and cooked through, about 3 minutes per side.

Transfer pork to 4 serving plates. Top each with some of the peach butter and garnish with more black pepper. Serve warm.

TIP: This was good but could be better. Next time I will add the peaches to the butter and let the juices cook down to get the peach butter a little more jammy. I threw some lime juice and that helps bring everything together a bit.