Main Course
Pork & Peach Pil Pil with Garlic and Chilli
A bold, vibrant twist on a Spanish classic. Tender pork medallions seared golden, sweet peaches caramelised in garlicky oil, a hit of chilli and sherry vinegar — it comes together in one pan and tastes like a proper summer dinner. Pair it with the pickled courgette and feta salad below and you have something genuinely special on the table.
Ingredients
- 1 pork steaks (about 500g each), trimmed and cut into medallions approximately 2cm thick
- 4 tbsp olive oil
- 2 fresh ripe peaches or 1 tin peaches (drained well and patted dry)
- 4-6 fat garlic cloves, thinly sliced
- 1 fresh red chilli, thinly sliced (or ½ tsp dried chilli flakes)
- 1 tsp smoked paprika
- 1 tbsp sherry vinegar
- 2 tbsp hard cold butter
- Small handful of flat-leaf parsley, roughly chopped
- Sea salt flakes and freshly ground black pepper
- Lemon wedges, to serve
Method
- Season the pork medallions generously on both sides with sea salt and black pepper.
- Heat 2 tbsp of the olive oil in a large frying pan or shallow casserole over medium-high heat until shimmering.
- Add the medallions in a single layer — don't crowd the pan — and sear for 2–3 minutes per side until deeply golden. Don't move them; let that crust build. They're done when just firm to the touch with a slight blush inside.
- Remove to a plate, cover loosely with foil and rest for 5 minutes.
- Reduce the heat to medium. Add the remaining 2 tbsp oil to the same pan.
- Add the garlic and chilli and stir for about 1 minute until the garlic starts to turn golden at the edges — watch it carefully, you want golden, not burnt.
- Add the peach wedges and cook for 2–3 minutes, letting them caramelise and soften in the garlicky oil.
- Add the smoked paprika and stir for another 30 seconds until fragrant.
- Pour in the sherry vinegar, scraping up any sticky, caramelised bits from the bottom of the pan. Let it bubble for 30 seconds.
- Return the pork medallions and all their resting juices to the pan.
- Add the cubes of cold butter, get the heat hot and high and swizzle around until melted and bubbling.
- Spoon the garlicky oil and peaches over the meat.
- Scatter with parsley and a final grind of black pepper.
- Serve straight from the pan with lemon wedges for squeezing and crusty bread for mopping up every last drop.
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