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Pork Medallions with Plum-Apricot ChutneyPORK
Pork Medallions with Plum-Apricot Chutney
Simple elegance. Serve with Caeser salad and buttered sugar peas.
- Cut pork crosswise into 1-inch pieces. Place each slice between plastic wrap. Using heel of hand, press to 1/2-inch thickness. Remove plastic wrap and season lightly with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add pork slices and cook for 3 minutes per side or until pork is golden brown. Transfer to serving platter; keep warm.
- To make chutney, add chutney ingredients (purple plums --1 1/2 cups canned purple plums, drained and chopped can be used in place of fresh plums, water, cider vinegar, jalapeno chile (wear rubber gloves), grated ginger) to skillet. Simmer for 5 minutes, stirring occasionally. Season lightly with salt and pepper. Pour hot chutney over pork medallions and serve.