Pork Cutlet with Peaches and Almonds

Serving Size: 6

In summer, when peaches are in season, I look for every which way to prepare them. In my first cookbook, Live to Cook, I did a roasted rack of pork with grilled peaches, an impressive and delicious dish that takes considerably longer than 5 minutes to prepare. This recipe is much, much easier, but it still combines two of my favorite things: pork and peaches.


  • 0.5 cup all-purpose flour
  • kosher salt and freshly ground black pepper
  • 6 (4-ounce) pieces pork tenderloin, pounded to a 1?4-inch thickness
  • 0.25 cup olive oil
  • 2 Tbsp unsalted butter
  • 1 cup slivered almond
  • 2 peaches, sliced
  • 2 Tbsp sherry vinegar
  • 0.25 cup chopped fresh flat-leaf parsley leaves


  1. Put a large skillet over medium-high heat.
  2. Put the flour in a shallow bowl and season with salt and pepper. Season both sides of the pork with salt and pepper. Dredge the pork in the seasoned flour, shaking off the excess.
  3. Add the olive oil to the preheated pan. Add the pork to the pan and cook until golden brown, about 2 minutes. Flip the meat and cook until light golden brown, about 1 minute. Add the butter and almonds and cook until the almonds turn golden brown, about 1 minute.
  4. Add 1⁄2 cup water and deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan. Cook until the liquid is reduced by half, another 1 minute. Taste and adjust the seasoning, adding salt and pepper as needed.
  5. Remove the pan from the heat and stir in the peaches, vinegar, and parsley. Serve immediately.