PORK: Please try this recipe in the summer when peaches are in season. It's an easy & delicious way to serve pork.

PORK ESCALOPE WITH PEACHES:

4 x 4 oz. pork escalope or thin slices from the leg of pork

4 fresh peaches, peeled, pitted and sliced***              

3 tbsp. butter + 1 tbsp. cooking oil

2 tbsp. toasted sliced almond                          

salt and pepper

***The easiest way to peel peaches is to drop them into a pan of boiling water. Remove from heat and let peaches stand for 203 minutes. Let cool before peeling***

Pound pork slices slightly with meat mallet; and season with salt and pepper to taste.

Melt 2 tbsp. butter in cooking oil in a heavy non-stick skillet over high heat. Add pork slices and cook for 1-2 minutes on each side, or until cooked, turning over once. Remove and place on serving platter to keep warm.

Melt the other tbsp. butter in skillet and cook peaches over medium-low heat. Toss them gently for 1 minute or so to coat them with the butter and heat through.

Remove peaches with a slotted spoon and arrange them on top of pork. Sprinkle with toasted almonds to serve.