1/1 Photo of Pork Medallions With Prunes and Red Wine
MA HIKER's Note:
From Rachel Ray - this is delicious & easy - one of her 30 minute meals. It makes a nice gravy so serve with potatoes, thick bread or rice that can soak it up! (I used boneless pork chops, trimmed of fat and pounded thin).
My Private Note
Units: US | Metric
- 1In a large nonstick skillet, heat 2 tablespoons olive oil over medium high heat.
- 2Gently pound out the pork medallions to 1/4 inch thick and season with salt and pepper.
- 3Add the meat to the skillet in batches and cook, turning once, until browned on both sides, about 5 minutes. Transfer to a plate, cover with foil and set aside.
- 4Add the remaining olive oil to the skillet and add the onions and cook until softened, about 5 minutes.
- 5Add the wine and prunes, and cook until the liquid is reduced by half, about 3 minutes.
- 6Add the chicken broth, nutmeg, cinnamon, some salt and about 1 teaspoon ground pepper.
- 7Lower the heat and simmer until the prunes are plumped, about 5 minutes.
- 8Return the pork to the skillet; heat through.
- 9Serve the pork and prunes on plates and top with the parsley.
Browse Our Top Pork Recipes
Nutritional Facts for Pork Medallions With Prunes and Red Wine
Serving Size: 1 (339 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 574.0
- Calories from Fat 237
- Total Fat 26.3 g
- Saturated Fat 6.2 g
- Cholesterol 149.6 mg
- Sodium 317.6 mg
- Total Carbohydrate 11.8 g
- Dietary Fiber 1.6 g
- Sugars 4.2 g
- Protein 49.0 g
The following items or measurements are not included:
dried pitted prunes