Gingered Pork Medallions
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 boneless pork chops, 3/4-inch thick
- 1⁄3 cup flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 2 tablespoons butter
- 2 shallots, thinly sliced
- 1 tablespoon fresh gingerroot, peeled and finely chopped
- 1 garlic clove, finely chopped
- 1⁄2 cup dry white wine (or chicken broth)
- 1⁄4 cup pure maple syrup
- 1⁄4 cup teriyaki sauce
- 2 tablespoons rice vinegar
directions
- Using a meat mallet or rolling pin, flatten the pork chops between sheets of waxed paper or plastic wrap to a thickness of about 1/4 inch.
- Combine the flour, salt and pepper in a shallow dish.
- Melt 1 Tbsp of butter in a heavy large skillet over medium-high heat.
- Dredge the pork in the flour mixture, shaking off the excess.
- Add half of the pork to the skillet and saute until brown and cooked through, about 2 minutes per side.
- Transfer to a platter and keep warm by covering loosely with foil.
- Repeat with remaining pork and butter.
- Reduce heat to medium.
- Add the shallot, ginger root, and garlic to the pan and saute for 2 minutes.
- Stir in the wine, maple syrup, teriyaki sauce, and vinegar.
- Cook, uncovered, for 5 to 7 minutes, stirring occasionally, until the sauce thickens slightly.
- Return the pork to the pan and heat through.
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Reviews
RECIPE SUBMITTED BY
Whisper
Macedon, NY
I live near Rochester NY with my husband and our 18-year-old cat, Fluffy. It's actually Fluffy's house, but he allows us to live here as long as we pamper him and feed him generously. Our daughter, Kree, whom some of you know from Zaar, is also living with us again while she begins a new business venture in real estate. She's the one who got me hooked on Zaar and taught me to try new recipes rather than stay in the cooking rut I was in.
In my free time I like to take long rides or sit by the water, both of which I find very relaxing. I also like to do counted cross-stitch and read. I dabble in photography, always looking for that elusive 'perfect' shot. I did more cooking before I started working full-time, and plan to again when I retire (still years away, but dreaming).