Apple Cider-Braised Pork Medallions
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Ingredients35 m servings 289
Original recipe yields 4 servings
- Cut pork into eight 1 1/4-inch thick medallions.
- Mix flour, salt, and pepper together in a bowl. Dredge pork medallions in flour mixture and shake off any excess.
- Heat butter and oil in a large skillet over medium-high heat until butter melts, 1 to 2 minutes. Cook pork in the hot skillet until lightly browned, about 4 minutes per side, working in batches if necessary. Transfer to a plate; cover with aluminum foil to keep warm.
- Pour off and discard any fat remaining in the skillet. Return skillet to medium-high heat and pour in chicken broth and apple cider. Increase heat to high and bring to a boil. Boil rapidly, stirring with a wooden spoon to pick up browned bits on the bottom of the skillet, until liquid is reduced by 1/2, about 5 minutes.
- Return pork to the skillet, reduce heat to medium, and cook, turning occasionally, until sauce is syrupy and pork is slightly pink in the center, about 5 minutes. An instant-read thermometer inserted into the center of a medallion should read at least 145 degrees F (63 degrees C).
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- Cook's Note:
- You can use skinless, boneless chicken breasts in place of pork (rinse chicken, pat dry, and slice into strips). If you like, 100% apple juice can be used instead of cider.
Per Serving: 289 calories; 15.7 12.5 23.5 77 366 Full nutrition