Pork Grillades With Pepper Jelly-Peach Sauce

• 1 pound (1/4-inch-thick) pork loin cutlets
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 2 tablespoons finely chopped shallots or onion
• 1 to 2 tsp. chopped fresh thyme
• 1/4 cup dry white wine
• 3 tablespoons red pepper jelly
• 1 large peach, peeled and chopped
• 1 medium tomato, diced
• Garnish: fresh thyme leaves

1. Sprinkle pork with salt and pepper. Cook, in batches, in hot oil in a large skillet over medium-high heat 3 minutes on each side or until done. Transfer pork to a wire rack in a jelly-roll pan, and keep warm in a 200u0b0 oven.
2. Add shallots and thyme to skillet; saute 1 minute or until tender. Stir in wine and pepper jelly until smooth. Stir in peach and tomato, and cook, stirring often, 2 to 3 minutes or until thoroughly heated. Add salt and pepper to taste. Pour sauce over pork, and serve immediately with grits.

pork loin cutlets, kosher salt, freshly ground black pepper, olive oil, shallots, thyme, white wine, red pepper, peach, tomato, thyme

Taken from www.myrecipes.com/recipe/pork-grillades (may not work)