Pork Cutlets with Bourbon Glazed Peaches
Pork Cutlets with Bourbon Glazed Peaches
Directions
- Heat a sauté pan. Add some oil.
- Season flour with salt and pepper. Dredge the pork cutlets and sauté in the oil. Set aside when done.
- Wipe out the pan, add fresh oil. Drop in the onions and season. As they start to cook , sprinkle with 1 tablespoon of sugar. When the sugar melts and the onions begin to brown add the peaches.
- Add the other tablespoon. of sugar and let caramelize.
- Add the bourbon and flame off. Season and finish by swirling in cold butter
Ingredients
- 12 2 oz cutlets Allegiance® Pork. Tenderloin
- 6 oz bourbon
- 2 oz Nature's Best Dairy® Butter, Salted
- - oil
- 6 peach(es), peeled, cut into eights
- 1/2 Peak Fresh Produce® Onion(s), Red, sliced
- - salt and pepper, to taste
- 1 cup West Creek® Flour
- 2 tbsp West Creek® Sugar, Granulated
Goat Cheese Grits
Directions
- Bring the water and cream to a boil. Stir in the grits and season. Turn the grits down to a simmer. Simmer until cooked.
- Stir in Cream Cheese and check seasoning.
- Place a bed of grits on the plate. Place a spoonful of greens on the plate. Lean the pork on the grits.
- Top the pork with the peaches and onions.
Ingredients
- 8 oz cheese, goat
- 1 cup grits, stone ground
- 1 cup Nature's Best Dairy® Cream, Heavy
- - salt and pepper
- 3 cup water
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
