Pork cutlet with peaches and carrots

Preparation
15 to 20 minutes
Baking
15 minutes
Portions
4
Ingredients
  • 250 mL (1 cup) carrot juice
  • 600 g (1 1 1/3 lb) duBreton Pork Loin Cutlets
  • 60 mL (1/4 cup) flour
  • 5 mL (1 teaspoon) ground ginger
  • 2 mL (1/2 teaspoon) ground nutmeg
  • 2 mL (1/2 teaspoon) ground cinnamon
  • Salt and ground pepper, to taste
  • 30 mL (2 tablespoons) olive oil
  • 15 mL (1 tablespoon) butter
  • 1 shallot, chopped
  • 1 clove garlic, chopped
  • 1 peach, quartered
  • 250 mL (1 cup) blanched baby carrots
  • 80 mL (1/3 cup) white wine
  • 125 mL (1/2 cup) 35% or 15% cream
Preparation steps
  1. Preheat the oven to 150°C (275°F).
  2. In a small saucepan, bring the carrot juice to a boil and reduce until only 60 mL (¼ cup) remains.
  3. In a plate, mix the flour with the spices, salt and pepper and coat the cutlets.
  4. In a skillet, heat the oil over high heat and melt the butter. Sear the pork for 1 to 2 minutes on each side. Keep warm.
  5. In the meantime, brown the shallot and garlic in the same skillet.
  6. Add peaches and carrots and continue cooking for 2 to 3 minutes.
  7. Deglaze with white wine and reduce by one third.
  8. Add the reduced carrot juice and cream. Simmer a few minutes until desired consistency. Adjust the seasoning.
  9. Serve pork cutlets with peaches and carrots topped with cream sauce. Serve with rice and a green vegetable.