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

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