Pork Medallions With Maple Vinegar Sauce
Ingredients
1 pound pork chops; loin, boneless,
pepper
2 Tbsp. butter
1/4 C. shallot; minced
2 tsp. dijon mustard
1 C. chicken broth; canned
2 Tbsp. maple syrup
2 Tbsp. balsamic vinegar
Cooking Instructions
Using a meat mallet or rolling pin, flatten the pork between sheets of waxed paper to about quarter-inch thickness. Season both sides of the pork with pepper. Melt the butter in a heavy large skillet over medium-high heat. Add the pork and sauté until it is brown and cooked through, about four minutes per side, then transfer them to a plate. Add the shallots to the same skillet, and cook for 30 seconds. Mix in the mustard and chicken broth and simmer until it reduces by one-quarter, for about five minutes. Stir in the maple syrup and vinegar. Simmer until the liquids are reduced to sauce consistency, about five minutes longer. Return the pork and accumulated juices to the skillet. Cook until they are just heated through, about one minute. Arrange the pork on a platter. Spoon sauce over and serve after 30 Minutes Main Course.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)