Pork Medallions With Apples and Maple-Balsamic Glaze
2270 days ago
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To get dinner on the table fast, thin-cut boneless pork chops are an ideal option. For this recipe, the pork medallions need just a quick sauté and then a flavorful sauce is made in the same pan. Complete the meal with mashed or baked sweet potatoes and steamed green beans.
For cost savings, try buying a whole pork loin and breaking it down into different cuts, including some thin chops. Follow my easy step-by-step instructions for How to Deconstruct a Pork Loin to learn how, using a 6-3/4" Petite Carver.
If the pork medallions are frozen individually, they will thaw quickly when set on an aluminum sheet pan while you prep the ingredients for this easy recipe.
Ingredients
- 8 thin boneless pork loin chops, about 3/8" thick
- Salt and pepper
- 4 tablespoons butter, divided
- 1/4 cup minced shallots or onion
- 1 small apple, peeled, cored, and sliced thinly
- 1 teaspoon flour
- 1/2 cup chicken stock
- 1 teaspoon Dijon mustard
- 2 tablespoons pure maple syrup
- 2 tablespoons balsamic vinegar
Directions
- Season pork with salt and pepper. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add pork chops, working in batches if necessary, and sauté until cooked through, about 2 minutes per side. Remove pork from pan and tent to keep warm.
- Reduce heat to medium and add 2 tablespoons butter and shallots to same skillet. Sauté until fragrant, about 30 seconds. Add sliced apple and sauté until softened, about 5 minutes, stirring frequently. Sprinkle with flour, stirring constantly. Whisk in chicken stock and simmer for about 5 minutes. Then stir in Dijon mustard, maple syrup and vinegar. Simmer until thick and reduced about 5 minutes longer.
- Return pork and accumulated juices to pan and heat through, about a minute longer. Serve immediately with pan sauce spooned over pork.
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