Pork Medallions

Pork Medallions
Servings: 4 Prep 15 mins Cook 40 mins

Ingredients

  • 4 boneless pork chops (about 4 to 5 ounces each), pounded thin
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 1 garlic, finely chopped
  • 1 red onion, thinly sliced
  • 1 sweet red pepper, cut into 1/4-inch-wide strips
  • 1 pound new potatoes, scrubbed and halved or quartered
  • 1 can (13-3/4 ounces) chicken broth
  • 1/2 cup water
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried rosemary
  • 1 cup frozen peas, thawed
  • 1 tablespoon cornstarch, mixed with 1 tablespoon water

Make It

1. Cut chops into medallions with 2-inch diameter. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Coat pork with flour.

2. Heat 1 tablespoon olive oil in large skillet. Working in batches if necessary, add pork to skillet; saute until browned all over, 3 to 4 minutes per side. Remove to plate; keep warm.

3. Add remaining olive oil, garlic, red onion and red pepper to skillet; saute over medium-high heat until softened, about 8 minutes. Add the potatoes; cook for 3 minutes.

4. Pour in broth, water, sugar, rosemary and remaining salt and pepper; cover and simmer over medium heat 10 minutes. Uncover; simmer 5 minutes or until potatoes are almost fork-tender. Add pork and peas; toss to coat. Stir in cornstarch mixture; cook 3 to 5 minutes, stirring occasionally, until heated through and thickened. Serve immediately. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 423, Fat, total (g): 19, chol. (mg): 74, sat. fat (g): 6, carb. (g): 29, pro. (g): 31, sodium (mg): 897, Percent Daily Values are based on a 2,000 calorie diet.