Pork Medallions in Apple Mustard Sauce |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is out of TOH Healthy Cooking magazine. It is from Tahnia Fox. This cooks up very quickly and is a nice, different way to have pork. I didn't have apple juice so I used peach juice and it worked just fine. Ingredients:
1/2 cup chicken broth |
2 tablespoons apple juice concentrate |
4 1/2 teaspoons whole grain mustard |
4 pork loin chops |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon olive oil |
2 garlic cloves, minced |
1 teaspoon cornstarch |
2 tablespoons cold water |
1 tablespoon fresh parsley, minced |
Directions:
1. In a small bowl, combine chicken broth, apple juice concentrate, and mustard.
2. Set aside.
3. Sprinkle pork chops with salt and pepper.
4. In a large nonstick skillet, heat oil.
5. Brown chops in the oil.
6. Remove and set aside.
7. Add the garlic to the pan.
8. Saute 1 minute.
9. Add reserved broth mixture, stirring to loosen the browned bits from the pan.
10. Bring to a boil.
11. Reduce heat and simmer uncovered for 6-8 minutes or until liquid is reduced to about 1/3 cup.
12. Return pork to pan.
13. Cover and let cook over low heat for 3-4 minutes or till meat is cooked through.
14. Combine cornstarch and cold water and mix until smooth.
15. Add to the pan.
16. Bring to a boil.
17. Cook and stir for 2 minutes or til thickened.
18. Sprinkle with parsley and serve.
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