Try this Pork Medallions with Olive-Caper Sauce recipe, or contribute your own.
Suggest a better descriptionCut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy duty plastic wrap and pound to 1/4 in thickness. Sprinkle both sides of pork with salt and pepper. Place the flour in a shallow bowl. Dredge pork in flour, turning to coat; shake off excess flour. Heat 1 1/2 t olive oil in a nonstick skillet over medium high heat. Add half of pork and cook 2 minutes on each side or until done. Remove pork mixture from pan, repeat with remaining pork. Return pork to pan. Add wine and broth, bring to a boil. Stir in olives and capers, cook 4 minutes. Sprinkle with parsley.
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Serving Size: 1 Serving (308g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 551 | ||
Calories from Fat: 292 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.4g | 43 % | |
Saturated Fat 8.7g | 43 % | |
Monounsaturated Fat 14.9g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 188.7mg | 58 % | |
Sodium 445.2mg | 15 % | |
Potassium 763.2mg | 20 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 6.6g | ||
Protein 53g | 76 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 551
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