Peach & Pork Scallopini

Instructions

1. To begin, salt and pepper your cutlets.
2. In a large skillet, heat a tablespoon of coconut oil over medium high heat.
3. Place a few of your cutlets into the skillet and cook for about a minute and a half on each side, or until they are just getting golden in spots. Do this with all of your cutlets, keeping the finished ones warm while you cook the rest. (If you are using thicker cuts, extend the cooking time a bit and make sure to cook the pork all the way through.)
4. While they are cooking, finely dice the shallot.
5. When the pork cutlets are done, toss the shallot in the skillet and cook over medium low heat until they have a little color.
6. Pour in the wine. Give it a stir to loosen the bits from the skillet.
7. Pour in the chicken broth, the fruit wedges and the remaining salt, pepper and the thyme.
8. Let these simmer until the liquid is reduced by about half and the fruit is slightly softened.
9. Stir in the honey right at the end.
10. Place the cooked cutlets on a serving platter and pour the fruit and sauce all over the top.
11. Enjoy!