Pork & Peaches & Cream

Kat

Serves 2-4

Pork in Peach Sauce:
4 pork loin steaks
1 large can of peah halves in juice
black pepper
chili powder
nutmeg

Coat the outsides of the steaks with the spices until completely covered.
Thinly slice peaches, keeping the juice they were in.
Heat olive oil in a frying pan. Pour in a little of the juice - it should start spitting.
Put in the pork, some of the juice and about 1/4 of the peach slices.
Add juice and peaches over the cooking process as the liquid reduces.

Spicy Whipped Cream:
chili powder
paprika
nugmeg
black pepper
200 ml whipping cream

Whip the cream until stiff (not too long, or it'll curdle).
Stir in the spices.
Store somewhere cool if neccessary

Serving:
Serve on large plates, accompanied by pasta, potatoes, or rice, and a tablespoon or so of cream on the pork.

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