Don't save soft, juicy peaches just for desserts - they taste great in a salsa over the tender pork cutlets.
- Combine balsamic vinegar, oil and garlic in a shallow glass or ceramic dish. Season with salt and pepper. Add the pork and toss to coat in marinade. Cover and refrigerate for 30 minutes to marinate.
- Meanwhile, make the peach salsa, finely chop the peaches and place in a bowl. Add the onion, basil, vinegar and oil and toss to combine. Season with salt and pepper. Set aside.
- Heat a chargrill pan over a medium heat. Add the pork and cook for 4-5 minutes on each side or until cooked to your liking.
- Serve the pork with the peach salsa and rocket leaves.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set