Pork Medallions With Maple-Vinegar Sauce
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Pork Medallions With Maple-Vinegar Sauce
  Pork    Sauces  
Last updated 6/12/2012 1:18:40 AM. Recipe ID 49628. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Pork medallions with maple-vinegar sauce
 Categories: Pork
      Yield: 4 Servings
 
      1 lb Pork chops; loin, boneless,
           Pepper
      2 T  Butter
    1/4 c  Shallot; minced
      2 ts Dijon mustard
      1 c  Chicken broth; canned
      2 T  Maple syrup
      2 T  Balsamic vinegar
 
                                         Approx. Cook Time:  0:30
  
  Using a meat mallet or rolling pin, flatten the pork between sheets of
  waxed paper to about quarter-inch thickness.  Season both sides of
  the pork with pepper.  Melt the butter in a heavy large skillet over
  medium-high heat.  Add the pork and sauté until it is brown and
  cooked through, about four minutes per side, then transfer them to a
  plate. Add the shallots to the same skillet, and cook for 30 seconds.
  Mix in the mustard and chicken broth and simmer until it is red uced
  by one-quarter, about five minutes. Stir in the maple syrup and
  vinegar. Simmer until the liquids are reduced to sauce consistency,
  about five minutes longer. Return the pork and accumulated juices to
  the skillet. Cook until they are just heated through, about one
  minute. Arrange the pork on a platter. Spoon sauce over and serve.
       30    Minute Main Course.
  
  Note:  The sweet-and-sour sauce complements the pork deliciously.
  Mashed potatoes with chives, some green peas and a purchased apple
  tart would complete the meal nicely.
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 49628 (Apr 03, 2005)

[an error occurred while processing this directive]