CHARLOTTE, N.C. — Seared Pork Cutlets & Sumner Peach, Onion & Arugula Salad
Serves 4-6
Total Time
15-20 minutes
INGREDIENTS
6-12 (2 -4 ounce each) boneless, thinly sliced pork tenderloin, pork chops or chicken cutlets
2 TBSP plus 1 teaspoon olive oil
kosher salt and black pepper ( or seasoning blend)
2 medium red onions, sliced thinly
3 peaches, peeled, pitted and cut into wedges
1 bunch baby arugula, (about 4 cups)
2 TBSP balsamic vinegar
2 ounces crumbled feta
DIRECTIONS:
Heat cast iron pan to medium-high. Brush the pork with 1 teaspoon of the oil and season with ½ teaspoon salt and pepper. ( or favorite seasoning blend)
In a bowl, toss onions and peaches, 1 TBSP of the oil, and ¼ teaspoon each salt and pepper.
Grill the pork/chicken until golden brown and cooked through, 5 to 6 minutes per side.
Remove onto platter.
Quickly sauté the peaches and onion slices on medium to high heat until charred, 2 minutes
Toss the arugula with the onions, peaches, vinegar, and remaining oil.
Top with the cheese ( optional). Serve with the chicken or pork.
chefjillakerray.com for cookbook or this recipe
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