Pork Medallions with Maple-Vinegar Sauce
This quick skillet dish carries great autumn flavors. Sautéed pork cutlets are enrobed with a maple syrup-and-vinegar sauce. Serve with a Waldorf salad and mashed potatoes or hot rice.
2 boneless pork chops, 3/4-inch thick
Seasoned pepper (garlic pepper or other pepper blend), to taste
2 teaspoons butter
2 tablespoons finely chopped green onions
1/2 cup chicken broth
1 teaspoon Dijon-style mustard
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
- Using a meat mallet, flatten pork chops between sheets of waxed paper to a thickness of about 1/4 inch. Season both sides of chops with pepper.
- In a large nonstick skillet heat butter over medium heat. Cook chops for 4 to 5 minutes, turning once, until nicely browned. Remove chops; keep warm.
- Add green onions to skillet; cook and stir for 30 seconds. Stir in chicken broth and mustard. Cook, uncovered, for 5 minutes, stirring occasionally.
- Stir in maple syrup and balsamic vinegar. Continue cooking, uncovered, until sauce thickens slightly.
- Return chops to skillet; heat through. Spoon sauce over chops to serve.
Makes 2 servings.
Recipe and photograph provided courtesy of National Pork Board.