Pork Medallions with Apples and Maple-Balsamic Glaze

4 Servings
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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

  1. 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.
  2. 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.
  3. Return pork and accumulated juices to pan and heat through, about a minute longer. Serve immediately with pan sauce spooned over pork.

https://www.cutco.com/learn/pork-medallions-maple-balsamic-glaze