Pork With Peaches And Mustard

Ingredients

• 4 servings eggs 
• 4 servings flour 
• 1 leaf flat parsley fresh chopped
• 4 servings mustard 
• 4 servings panko bread crumbs 
• 4 servings peaches or any stone fruit ripe
• 4 servings bell pepper 
• 4 servings pork loin chops thin-cut boneless
• 4 servings salt 
• 4 servings vegetable oil 

Equipment

• bowl
• frying pan
• oven

Directions

1. For the pork: Preheat the oven to 175°F.On a plate, stir together the flour, salt and pepper. Beat the eggs in a shallow dish.
2. Spread the panko on a second plate.Working with 1 pork chop at a time, dredge in the seasoned flour, dip in egg, then coat in the panko, pressing firmly to adhere. Repeat until all pork chops are breaded.In a large sauté pan, heat the oil over high heat until it reaches 375°F. Carefully lower 2 cutlets into the oil and fry for 2 minutes, until just golden brown. Flip and fry for 2 minutes more, until the other side is golden.
3. Remove the pork from the oil and transfer to a baking rack in the oven to keep warm until the remaining pork chops are cooked.For the compote:In a large bowl, mix the peaches, mustard, salt and parsley.For serving:Top each cutlet with compote.
4. Serve immediately.More pork recipes on Food Republic:Spiced Pork Belly With Fennel And Tomato Salad Recipe
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