Pork Medallions With Apples and Cider
Ready In: 20 mins
Serves: 2
Ingredients
- 2 boneless pork chops or 1 (8 ounce) pork tenderloin
- 2 tablespoons flour
- salt and pepper
- 3⁄4 teaspoon ground ginger
- 1⁄2 teaspoon grated nutmeg
- 1⁄2 tablespoon clarified butter (see notes in description)
- 1 firm granny smith apple, peeled, cored and thinly sliced
- 1⁄2 cup hard apple cider or 1⁄2 cup non-alcoholic sparkling apple cider
Directions
- Cut tenderloin into 1" discs if using.
- Put pork between wax paper and pound until about 1/4" inch thick. You should have about 6 slices if using tenderloin.
- Combine flour with ginger, nutmeg and salt & pepper to taste. Dredge pork and shake off excess.
- In a non-stick skillet large enough to hold cutlets comfortably in one layer, heat clarified butter over medium heat. When hot, add pork and cook about 3 minutes on each side.
- Remove cutlets to a warm platter or serving plates. Add apples to the skillet. Cook a few minutes, turning to brown evenly. Add cider and raise heat to medium-high. As soon as the sauce is absorbed by apples and slightly thickens, pour over pork.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off