Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  1. Dredge cutlets in flour seasoned with salt and pepper. Heat butter and oil in large skillet. Add cutlets; brown over high heat, 3 to 4 minutes per side; discard fat. Reduce heat.
  2. Sprinkle Pork with Sugar and cinnamon. Add water to skillet. Cover and cook over low heat 20 to 25 minutes. Add peaches and almonds.
  3. Warm brandy. Ignite and pour over Pork. Spoon flaming pan juices over cutlets until flame subsides.
  4. Add half and half; simmer a few minutes to thicken sauce. Serve over beds of fluffy rice.
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