Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Peach | 1 medium (150g) | 59 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 6 pork sirloin cutlets*
- 1/4 cup flour
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons butter or margarine
- 1 tablespoon vegetable oil
- 1/4 cup firmly packed brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons water
- 1 16-ounce can sliced peaches, drained
- 1/3 cup slivered almonds, toasted
- 1/4 cup brandy
- 1 cup half and half
- 3 cups hot cooked rice
- =
Directions
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.
Sprinkle pork with sugar and cinnamon. Add water to skillet. Cover and cook over low heat 20 to 25 minutes. Add peaches and almonds.
Warm brandy. Ignite and pour over pork. Spoon flaming pan juices over cutlets until flame subsides. Add half and half; simmer a few minutes to thicken sauce. Serve over beds of fluffy rice.