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.
