Valencia Pork Medallions
Recipe courtesy of California Ripe Olives.
2 tablespoons olive oil
4 (5-ounce) pork cutlets, pounded thin
Salt and ground black pepper to taste
1/2 cup all-purpose flour
2 cloves garlic, thinly sliced
3/4 cup California Ripe Olives, halved
3/4 cup orange segments
1/4 cup low sodium chicken broth
1 tablespoon dry sherry
1 tablespoon honey
- Preheat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Season pork to taste with salt and pepper and dredge in flour, then place in pan. Cook, in batches if necessary, for approximately 2 minutes on each side until golden and medium rare, then transfer to a clean plate.
- Heat remaining oil in pan over medium-low and add garlic and serrano peppers. Cook for 1 to 2 minutes until golden.
- Stir in California Ripe Olives, orange segments, chicken broth, sherry and honey. Cook for 2 to 3 minutes until slightly thickened and pour over pork medallions.
Makes 4 servings.
Recipe and photograph courtesy of California Ripe Olives.