Saturday kitchen: Pork cutlets with peaches
This dish is nice and simple and tastes great. The smokiness of the paprika on the pork with the sweet chilli peaches is a perfect combination of flavours. Serves 4
For the cutlets
4 320g pork cutlets
5g smoked paprika
10g fresh ginger (chopped)
1 clove garlic (chopped)
Salt and pepper to taste
10ml olive oil
For the peaches
2 peaches (halved, with stones removed)
25ml apple cider vinegar
2 birds-eye red chillies (finely sliced)
8 sage leaves (finely sliced)
2g black pepper
Preheat your oven to 180C. To make the pork marinade, mix the paprika, ginger, garlic, olive oil, salt and pepper in a bowl.
Using your hands, rub the marinade into the meat and leave for a few minutes.
Sear the cutlets in a pan until golden on both sides and then transfer to the oven for about 10 minutes until the pork is cooked through.
I prefer my pork to be a little pink as I find this means the meat is really tender and moist, but feel free to cook for longer should you wish.
While the pork is cooking, slice the peaches into wedges.
Put the vinegar in a medium saucepan and dissolve the sugar to make a gastrique, which is sweet and sour.
Add the peaches and the chilli and cook until the peaches are tender.
Once you have removed the pork from the oven, add the juices from the meat to the sauce and reduce it until it has a slightly sticky consistency.
Finish with the sage, salt and pepper.
To serve, spoon the peaches and sauce over the pork and present to your diners.
This recipe is from Quinton Bennett, head chef at The Gun, 27 Coldharbour, Docklands, E14, thegundocklands.com.