Pork Medallions with Sweet-and-Sour Tomato Sauce |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
2 teaspoon(s) olive oil |
1 medium onion, cut into thin slices (about 1 1/2 cups) |
salt |
freshly ground black pepper |
1/3 cup(s) apple cider vinegar |
1/3 cup(s) dark raisins |
3 to 4 tablespoon(s) light brown sugar |
3/4 cup(s) tomato puree |
1/3 cup(s) homemade or no-salt-added chicken broth |
1/2 teaspoon(s) sweet paprika |
1/2 teaspoon(s) ground cinnamon |
1/4 teaspoon(s) freshly grated nutmeg |
1/4 teaspoon(s) ground ginger |
1/4 teaspoon(s) salt |
1/4 teaspoon(s) freshly ground black pepper |
four 4-ounce pork medallions (center-cut boneless pork chops with most of the fat trimmed off), each about 1 inch thick |
2 teaspoon(s) mild olive oil |
Directions:
1. Heat oil in a 10- to 12-inch skillet or sauté pan over medium-high heat. Add onions and stir to coat, then season them with salt and pepper to taste. Reduce heat to medium or as needed so the onion cook but do not brown. Cook for 7 or 8 minutes, stirring occasionally, until the onions are tender.
2. Stir in vinegar, raisins, 3 tablespoons of the light brown sugar, tomato puree and the broth; stir to combine. Once the mixture starts to bubble at the edges, cook for 10 minutes, adjusting the heat so the sauce maintains a low boil. Taste, and add salt, pepper and brown sugar as needed.
3. While the sauce cooks, prepare the pork: Combine paprika, cinnamon, nutmeg, ginger, salt and pepper in a small bowl. Rub all of the spice mixture into all sides of the meat.
4. Heat oil in a skillet large enough to hold the pork comfortably, over medium-high heat, until the oil shimmers. Add pork; cook for 2 to 3 minutes on the first side, until browned. Turn the pork over and cook for 2 to 3 minutes to brown the second side.
5. Add the sauce; bring to a boil and cover, then reduce the heat to medium or medium-low so the sauce is barely bubbling. Cook for 4 minutes, then turn pork over and cook for 4 to 5 minutes longer, until an instant-read thermometer inserted into the side of the chop registers 145 to 150 degrees for medium. Remove from the heat; let the meat rest for 5 minutes.
6. Divide the pork medallions among individual plates. Top each with equal amounts of the sweet-and-sour tomato sauce. Serve hot.
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