Pork medallions with maple-vinegar sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Pork chops | |
| Pepper | ||
| 2 | tablespoons | Butter |
| ¼ | cup | Shallots; minced |
| 2 | teaspoons | Dijon mustard |
| 1 | cup | Chicken broth |
| 2 | tablespoons | Maple syrup |
| 2 | tablespoons | Balsamic vinegar |
Directions
Recipe by: Bon Appetit, 3/91, posted by Michelle Bass 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 ¼, about 5 minutes. Stir in maple syru and vinegar. Simmer until liquids are reduced to sauce consistency, about minutes longer. Return pork and accumulated juices to skillet. Cook until just heated through, about 1 minute.
Serve pork and spoon sauce over top.
NOTES : 1 Tbsp red wine vinegar may be used for balsamic vinegar