Pork and Peaches Recipe

It’s time for the swap! And today we have been given quite the challenge: pork cake. And is not a pot pie it is an actual cake with molasses, ground pork and eggs. I rapidly decided that would not work for me. And I moved to another version of pork with fruit: pork cutlets with roasted peaches and capers. Might not be as vintage as pork fruit cake, but it has pork and fruit and more importantly it is delicious! And quick too.

I am curious to see what my fellow swapper made of this recipe! Really cannot guess. If you are curious too go check it out at the end of the post!

And quick is important to me these days because I’m quite busy and very stressed out and spend all my little free time sleeping and worrying. In case you are wondering part of the busyness comes from the two job interviews have lined up next week. And there will be another one coming in a little while. Hopefully something will work out.

By the way, so sorry I am not visiting all your fabulous blogs! And not answering comments and sometimes not even emails. I’m being an horrible blog-friend…

And sorry for the horrible pics.. BF broke my camera :(. On the bright side he bought me an iPad!!

Pork and peaches


  • 6 thin cut pork cutlets
  • 2 peaches
  • 2 tbsp capers
  • 3 sprigs thyme
  • olive oil
  • salt
  • pepper
  • white wine


  1. Warm up olive oil in a pan and add in the thyme sprigs. When it is hot add the well seasoned pork cutlets and sear them.
  2. Once they are well seared, take the cutlets out and add the sliced peaches in the pan.
  3. Add the capers and then the wine and let the peaches cook.
  4. When the peaches are well cooked add the cutlets back in the pan and let them warm back up.
  5. Serve hot.

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