Pork Medallions with Maple-Vinegar Sauce - BigOven 159130
Pork Medallions with Maple-Vinegar Sauce

Pork Medallions with Maple-Vinegar Sauce

Ready in 45 minutes
2 review(s) averaging 3.5. 100% would make again

Top-ranked recipe named "Pork Medallions with Maple-Vinegar Sauce"

Share it:

This quick skillet dish carries great autumn flavors. Sauted pork cutlets are napped with a maple syrup-and-vinegar sauce. Serve with a Waldorf salad and mashed potatoes or hot rice.

"Made this tonight. I had it with fennel and red pepper as the week ahead doesn't look awfully healthy but this would be far better suits to rice so you can really make the most of the sauce."

- emmetryan

Ingredients

Are you making this? 
2 3/4" thick boneless pork chops
2 teaspoons Butter
2 tablespoons green onions; finely chopped
1/2 cup Chicken broth
1 teaspoon Dijon-style mustard
1 tablespoon Maple syrup
1 tablespoon Balsamic vinegar

Original recipe makes 2

Servings  

Preparation

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.

Notes

Republished with permission, National Pork Board

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 388 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Pork Medallions with Maple-Vinegar Sauce

I'd rate it:


sign in to add your comment


Recipe ideas by email


Reviews

Add yours!

Made this tonight. I had it with fennel and red pepper as the week ahead doesn't look awfully healthy but this would be far better suits to rice so you can really make the most of the sauce.
emmetryan 2 years ago
Republished with permission, National Pork Board [I posted this recipe.]
tyson 9 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free