Close
Tweet
Ingredients
| chicken broth: 1/2 cup |
| apple juice concentrate: 2 Tbl |
| Dijon mustard: 4 1/2 tsp |
| pork chops: 4 porkchops |
| salt: 1/4 tsp |
| black pepper: 1/4 tsp |
| olive oil: 1 Tbl |
| garlic: 2 cloves (minced) |
| cornstarch: 1 tsp |
| water: 2 Tbl (cold) |
| parsley: 1 Tbl (fresh//minced) |
Pork Medallions in Apple Mustard Sauce
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- In a small bowl, combine chicken broth, apple juice concentrate, and mustard.
- Set aside.
- Sprinkle pork chops with salt and pepper.
- In a large nonstick skillet, heat oil.
- Brown chops in the oil.
- Remove and set aside.
- Add the garlic to the pan.
- Saute 1 minute.
- Add reserved broth mixture, stirring to loosen the browned bits from the pan.
- Bring to a boil.
- Reduce heat and simmer uncovered for 6-8 minutes or until liquid is reduced to about 1/3 cup.
- Return pork to pan.
- Cover and let cook over low heat for 3-4 minutes or till meat is cooked through.
- Combine cornstarch and cold water and mix until smooth.
- Add to the pan.
- Bring to a boil.
- Cook and stir for 2 minutes or til thickened.
- Sprinkle with parsley and serve.