Pork Medallions with Maple-Vinegar Sauce

Name: Pork Medallions with Maple-Vinegar Sauce
Total time: 1200 s
Yield: 2 servings
Ingredients: 2 boneless pork chops 3/4- inch thick; pepper; seasoning; 2 teaspoons butter; 2 tablespoons green onions finely chopped; 1/2 cup chicken broth; 1 teaspoon dijon mustard; 1 tablespoon maple syrup; 1 tablespoon balsamic vinegar

Pork

9Ingredients

┅Calories

20Minutes

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

Ingredients

servings:

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

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Directions

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.

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