Pork medallions au gratin with peach

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Boil up plenty of water in a pot. Score the skin of the peaches crosswise. Pour the boiling water over the peaches and leave them there for about 1/2 minute. Remove the peaches with a skimmer, rinse under cold water and peel off the skin. Cut the peaches in half and remove the stone. Wash the thyme, shake dry and put 4 small stems aside for garnishing.

2. 2

   Pluck off the remaining thyme leaves. Roast the almonds in a pan without fat, take them out immediately. Peel and finely dice the onion. Heat the fat in a pan, sauté the onion in it, then add the rice and almonds. Pour on 300 ml water, add a small teaspoon of salt and bring to the boil. Cover and let it swell at low heat for about 20 minutes. In the meantime, heat the oil in an ovenproof pan. Cut pork fillets into 8 thick medallions and press them flat. Fry the medallions for 4-5 minutes while turning them and season with salt, pepper and thyme. Push two medallions together and spread with some chutney. Cover each medallion with half a peach and 1 slice of raclette cheese. Gratinate under the preheated grill for 6-8 minutes.

3. 3

   In the meantime, heat the oil in an ovenproof pan. Cut pork fillets into 8 thick medallions and press them flat. Fry the medallions for 4-5 minutes while turning them and season with salt, pepper and thyme. Push two medallions together and spread with some chutney. Cover each medallion with half a peach and 1 slice of raclette cheese. Gratinate under the preheated grill for 6-8 minutes. Arrange on plates together with the almond rice. Garnish with thyme

Nutrition Facts

KCAL
570 kcal

CARBS
42 g

FATS
25 g

PROTEINS
47 g