Pork Medallions With Apple-Apricot Chutney

READY IN: 30mins




  • Sprinkle both sides of the pork pieces with some of the salt and pepper.
  • Set aside.
  • To make the chutney, coat a large nonstick skillet with nonstick cooking spray and add the onion.
  • Cover and cook over medium heat for about 3 minutes, until the onion starts to soften (add a little water if the skillet becomes too dry).
  • Add the apples, apricots, vinegar, ginger, mustard, and about 1/3 cup of the apple juice.
  • Cover and cook over medium heat for about 5 minutes, stirring occasionally, until the apples and onions are tender and the apricots are plumped.
  • Remove the mixture from the skillet and set aside.
  • Wipe out the skillet, and then coat with the olive oil and preheat over medium-high heat.
  • Add the pork and cook for 2 to 3 minutes on each side, until nicely browned and no longer pink inside.
  • Remove the pork from the skillet and set aside to keep warm.
  • Return the apple mixture to the skillet and add the remaining apple juice.
  • Bring the mixture to a boil over medium-high heat and cook for a couple of minutes, stirring frequently, until most of the liquid has evaporated.
  • To serve, place 2 pork medallions on each of 4 serving plates and top with some of the chutney and a sprinkling of scallions.
  • Serve hot.