Pork cutlet with peaches and carrots

Preparation
15 to 20 minutes
Baking
15 minutes
Portions
4
Ingredients
  • 250 ml (1 cup) carrot juice
  • 1 package duBreton pork cutlets
  • 60 ml (1/4 cup) flour
  • 5 ml (1 tsp.) fresh ground ginger
  • 2 ml (1/2 tsp.) ground nutmeg
  • 2 ml (1/2 tsp.) ground cinnamon
  • Ground salt and pepper, to taste
  • 30 ml (2 tbsps.) olive oil
  • 15 ml (1 tbsp.) butter
  • 1 french shallot, chopped
  • 1 clove of garlic, minced
  • 2 peaches, quartered
  • 500 ml (2 cups) baby carrots or rainbow carrots, blanched
  • 125 ml (1/2 cup) white wine
  • 180 ml (3/4 cup) 35% or 15% cooking cream
Preparation steps
  1. Pre-heat oven to 150 oF (275 oC).
  2. Using a small saucepan, bring carrot juice to a boil and reduce to 60 ml (1/4 cup).
  3. On a plate, mix flour with spices, salt and pepper and coat cutlets.
  4. Heat oil over high heat in a pan and melt butter. Sear the pork 1 to 2 minutes each side. Keep warm in oven.
  5. Using the same pan, sauté the shallot and garlic.
  6. Add peaches and carrots and continue cooking 2 to 3 minutes.
  7. Deglaze with white wine and reduce to a third.
  8. Add the reduced carrot juice and cream. Simmer until desired consistency is obtained. Adjust seasoning.
  9. Serve pork cutlets with peaches and carrots topped with cream sauce.