MACADAMIA CRUSTED PORK CUTLETS WITH PEACHY PEPPER SAUCE AND MACADAMIA GREMOLATA

Pork

Ingredients

The Gremolata:

¾ cup macadamia nuts

1 large clove garlic, chopped

½ cup fresh parsley leaves, packed

2 tablespoons basil leaves, packed

¼ cup grated parmesan cheese

1 tablespoon lemon zest

2 tablespoons lemon juice

¼ – ½ cup extra virgin olive oil

The Pork:

3 pounds boneless pork loin, cut into ¾ – 1” steaks (about 6-7 steaks)

1 ½ teaspoons salt

1 teaspoon black pepper

1 cup macadamia nuts, shelled

1 cup panko breadcrumbs

2 eggs

3 tablespoons olive oil

The Sauce:

2 tablespoons olive oil

1 tablespoons butter

1 large sweet onion, cut into ½” thick wedges

1 tablespoon fresh ginger root, minced

2 large sweet red bell peppers, cut into ½” thick wedges

5 large ripe peaches, cut into 1” wedges

½ cup peach preserves

¼ teaspoon salt

¼ teaspoon black pepper

Instructions

To make the gremolata, place the macadamia nuts in the bowl of a food processor with the garlic, parsley, basil, parmesan, lemon zest, and lemon juice. Pulse several times until a course but even texture forms. Place the food processor on low speed and slowly drizzle the olive oil until a loose, saucy paste forms. Place in a small bowl and set aside while you prepare the pork and sauce.

Place each pork loin in a large ziplock bag and pound to ½” thickness all over with a meat pounder. Season the pork on both sides with the salt and pepper.

Place the remaining cup of macadamia nuts in the bowl of the food processor and pulse several times until fine crumbs form. Do not over process or you will end up with a butter like texture.

Create a breading station by combining the macadamia nuts and panko breadcrumbs in a pie plate or shallow baking dish. Beat the eggs in another dish.

Heat the olive oil in a large skillet over medium high heat. Dip each pounded cutlet in the egg and let the excess drip off back into the dish. Place the cutlet into the macadamia and panko and press firmly to make the crust adhere on both sides.

Place the breaded cutlets in the hot pan and cook for 4-5 minutes on the first side until golden brown. Flip and cook on the next side for another 3-5 minutes until the internal temperature registers 140 degrees. Remove from the pan to a platter and tent with foil to keep warm while you make the sauce.

Wipe any crumbs out of the skillet and add the remaining 2 tablespoons of olive oil and butter to the pan over medium high heat. Add the onions, ginger, and peppers and cook, stirring occasionally, until they begin to get soft, about 3-4 minutes. Add the peaches and cook for another 2 minutes, stirring frequently. Add the preserves, salt, and black pepper to the pan and continue to cook until the onions and peppers are very soft and everything is coated in a thick glaze.

Serve the cutlets over rice or quinoa topped with the peachy pepper sauce and drizzled with the gremolata. Garnish with chopped basil or parsley.