Pork Medallions with Maple-Vinegar Sauce

Pork Medallions with Maple-Vinegar Sauce Ingredients

2 boneless pork chops 3/4-inch thick	1 teaspoon Dijon-style mustard
2 teaspoons butter	1 tablespoon maple syrup
2 tablespoons finely chopped green onions	1 tablespoon balsamic vinegar
1/2 cup chicken broth

Instructions for Pork Medallions with Maple-Vinegar Sauce

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 4-5 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.

Main Ingredient: PorkCuisine: American

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