Pork Medallions With Maple-vinegar Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | Faylen, Polkadot, Pork, Yummy | 1 | Servings |
INGREDIENTS
| 4 | Lean pork chops | |
| pepper | ||
| 2 | T | Butter |
| 1/4 | c | Minced shallots or |
| scallions | ||
| 2 | t | Dijon mustard |
| 1 | c | Chicken broth |
| 2 | T | Real maple syrup |
| 2 | T | Balsamic vinegar OR |
| 1 | T | Red wine vinegar |
INSTRUCTIONS
Flatten pork chops with a meat mallet or rolling pin between two sheets of waxed paper. Season both sides of each chop with pepper. Melt butter in a large skillet over medium high heat. Add pork and saute until brown and cooked through, about 4 minutes per side. Transfer to plate. Add shallots to same skillet. Cook 30 seconds. Mix in mustard and chicken broth and simmer until reduced by 1/4, about 5 minutes. Stir in maple syrup and vinegar. Simmer until liquids are reduced to sauce consistency, about 5 minutes longer. Return pork and accumulated juices to skillet. Cook until just heated through, about 1 minute. Serve pork and spoon sauce over top. Source: Bon Appetit, March 1991. Posted by Michelle Bass The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN Posted to MC-Recipe Digest V1 #702 by Lisa Clarke <lisa@gaf.com> on Aug 1, 9
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Nutrition (calculated from recipe ingredients)
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Calories: 794
Calories From Fat: 335
Total Fat: 37.7g
Cholesterol: 306.6mg
Sodium: 1063.5mg
Potassium: 1938mg
Carbohydrates: 16.6g
Fiber: 1.3g
Sugar: 6.2g
Protein: 90.7g