PORK CHOPS WITH PEAR CHUTNEY
Steps:
- For chutney: In medium microwave-safe bowl, stir together shallot, vinegar, brown sugar, butter, ginger, curry powder, cinnamon stick, 1/4 teaspoon salt, and red pepper. Cover and seal with plastic wrap and heat in microwave oven on HIGH for 1 minute. Carefully remove plastic wrap and stir in pears and cranberries. Re-cover and microwave for 10 minutes more. Carefully poke holes in plastic wrap to release steam and set aside.
- For pork chops: Heat a large skillet over medium-high heat. Pat pork chops dry and season with salt and pepper to taste. Add 1 tablespoon oil to pan and heat until shimmering. Lay 4 chops in pan and sear until golden on one side, about 3 minutes. Turn and cook 1 more minute. Remove from pan; set aside and keep warm. Repeat with remaining oil and chops. Add chutney to pan and, scrape up any brown bits from bottom using a wooden spoon. Simmer until slightly thickened. Stir in cilantro. Serve chops with chutney.
Nutrition Facts : Calories 453, Fat 23 grams, SaturatedFat 8 grams, Cholesterol 93 milligrams, Sodium 326 milligrams, Carbohydrate 33 grams, Fiber 4.5 grams, Protein 31 grams
PORK MEDALLIONS WITH FRESH PEAR CHUTNEY RECIPE - (4.8/5)
Provided by mistynoelle13
Number Of Ingredients 8
Steps:
- 1. Sprinkle the pork with the salt and pepper. Heat over 1 tsp oil in a large nonstick ckillet over medium high heat. Add the pork and cook until browned and cooked through, about 3 minutes on each side. Transfer to a platter and keep warm. 2. Add the remaining 1 tsp oil to the skillet. Add the pears and finger; cook, stirring, until the pears are tender and golden, about 5 minutes. Stir in the chutney and broth; bring to a boil, scraping up the broned bits from the bottom of the pan. Cook until the sauce thinckens slightly, about 5 minutes. Spoon the chutney over the pork.
PORK MEDALLIONS WITH BLACKBERRY CHUTNEY
Blackberries and shallots together add a distinctive flavor to these pork medallions, cut from tenderloin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 7
Steps:
- In a small saucepan, melt 1 tablespoon butter over medium. Saute shallots until tender, 8 minutes. Add vinegar, brown sugar, and blackberries and cook until mixture is syrupy and some of the berries have collapsed, 10 minutes. Season with salt and pepper.
- Meanwhile, season pork with salt and pepper. In a large skillet, melt 1 tablespoon butter over medium-high. Add half the pork and cook until golden brown and cooked through, flipping once, about 8 minutes. Repeat with remaining 1 tablespoon butter and pork. Serve pork topped with chutney.
Nutrition Facts : Calories 367 g, Fat 15 g, Fiber 3 g, Protein 35 g, SaturatedFat 7 g
PORK MEDALLIONS
My wife always raves about dinner when I make this recipe, but that may just be her way of getting me to do more of the cooking!
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Slice tenderloin into 1/2-in.-thick medallions. In a skillet, brown pork in oil for about 2 minutes on each side. Remove from skillet and set aside. , In same skillet melt butter. Add the onion, mushrooms and garlic; saute for 1 minute. Stir in flour until blended. Gradually stir in the broth, rosemary, savory, salt and pepper. Bring to a boil; cook and stir for 1 minute or until thickened., Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Garnish with parsley if desired.
Nutrition Facts : Calories 206 calories, Fat 15g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 631mg sodium, Carbohydrate 6g carbohydrate, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
PORK MEDALLIONS WITH GINGER PEARS AND CHUTNEY
Make and share this Pork Medallions With Ginger Pears and Chutney recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle pork with salt and pepper.
- Heat 1 teaspoon oil in a large nonstick skillet over high heat; place pork in skillet in a single layer so the slices don't touch; cook about 3 minutes on each side, until browned.
- Transfer meat to a plate; cover to keep warm.
- Add remaining 1 teaspoon oil to skillet; add in pears, ginger, and garlic; cook/stir about 5 minutes, until pears are tender and golden.
- Add in chutney, broth, and thyme; bring to a boil, scraping the browned bits from the bottom of the pan; cook until the sauce thickens slightly, about 5 minutes.
- Arrange pork on a platter and spoon the pear mixture on top.
Nutrition Facts : Calories 189.1, Fat 7.1, SaturatedFat 1.8, Cholesterol 56.1, Sodium 338.1, Carbohydrate 13.7, Fiber 2.7, Sugar 8.2, Protein 18.2
MEDALLIONS OF PORK WITH PEAR SAUCE
Provided by Carmela M. Meely
Categories Fruit Ginger Pork Sauté Low Sodium Pear Fall Bon Appétit California
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat oil in heavy large skillet over medium heat. Season pork with dried sage, salt and pepper. Coat pork with flour; shake off excess. Add pork to skillet and sauté until brown, about 3 minutes per side. Transfer to platter.
- Drain fat from skillet. Add pears and sauté over medium heat 2 minutes. Stir in wine, sugar and ginger, scraping up any browned bits. Increase heat to high and boil until pears are tender and syrup is thick, about 5 minutes. Return pork and any accumulated juices to skillet. Simmer just until cooked through, about 1 minute. Season to taste with salt and pepper. Arrange pork on plates. Spoon sauce over and serve.
SAUCY PORK MEDALLIONS
Make juicy, tender and delicious Saucy Pork Medallions in just 30 minutes! You'll love these Saucy Pork Medallions with some tasty peas and stuffing.
Provided by My Food and Family
Categories Sauces & Condiments
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add meat; cook 5 min. or until each piece is browned on both sides, turning after 3 min.
- Mix gravy and dressing until blended; pour over meat. Add peas; bring to boil. Meanwhile, prepare stuffing as directed on package.
- Spoon stuffing over ingredients around edge of skillet; cover. Simmer on medium-low heat 8 min. or until stuffing is heated through and meat is done (145ºF). Remove from heat. Let stand 3 min. before serving.
Nutrition Facts : Calories 400, Fat 15 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 970 mg, Carbohydrate 35 g, Fiber 4 g, Sugar 6 g, Protein 30 g
PORK MEDALLIONS
Enjoy these pork medallions with a creamy mushroom and madeira sauce. Serve with mashed potato and wilted greens for an easy midweek meal
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 13
Steps:
- Heat the oil in a large non-stick frying pan and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.
- Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. Whisk through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free. Add the thyme and mustard and season to taste.
- Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.
Nutrition Facts : Calories 545 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.9 milligram of sodium
PORK MEDALLIONS WITH PEARS
"Both healthful and hearty, these pork tenderloin medallions are finished with a sweet and tangy pear sauce." from Good Housekeeping, February 2012 Brown rice may be substituted for the quinoa
Provided by Karen in MA
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare quinoa as label directs.
- Press pork with palm of hand to flatten. Sprinkle with 1/8 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
- In 12-inch skillet, heat oil on medium-high. Add pork; cook 5 to 6 minutes or until browned on both sides, turning over once. Transfer to plate.
- Reduce heat to medium. To same skillet, add fennel seeds; cook 30 seconds, stirring.
- Add green onions, 1/3 cup water, and garlic; cook 1 minute, stirring. Add pears, lemon juice, and 1/4 teaspoon salt; cook 2 minutes or until pears begin to soften, stirring occasionally.
- Return pork to pan, along with any juices. Cook 3 to 6 minutes or until pork is slightly pink in center (145F).
- Serve pork with quinoa; top with pear mixture. Garnish with additional green onion, if desired.
Nutrition Facts : Calories 432.3, Fat 10.4, SaturatedFat 2.1, Cholesterol 73.7, Sodium 66.4, Carbohydrate 55.9, Fiber 9.1, Sugar 17.1, Protein 30.6
PORK TENDERLOIN WITH CRANBERRY-PEAR CHUTNEY
The perfect balance of tart and sweet to top a tenderloin-this autumn dinner is a family-favorite. Keep this chutney recipe on hand for turkey dinners, too. -Amanda Reed, Nashville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings (1 cup chutney).
Number Of Ingredients 17
Steps:
- In a shallow dish, combine the first 10 ingredients. Add the pork; turn to coat, cover and refrigerate 8 hours or overnight., For chutney, in a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Uncover; simmer 20-25 minutes longer or until desired consistency, stirring occasionally. Cool to room temperature., Meanwhile, drain and discard marinade. Place pork on a rack in a shallow roasting pan. Bake at 425° for 25-30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with chutney.
Nutrition Facts : Calories 306 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 342mg sodium, Carbohydrate 38g carbohydrate (32g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
MANGO CHUTNEY & PORK MEDALLIONS
This is one of my favourite dishes. You will be surprised by how fast and easy it is to make this tender and moist, flavourful pork that your family will ask for again and again.
Provided by Baby Kato
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut pork tenderloin into medallions.
- Sprinkle salt and pepper on pork.
- Add butter and quickly brown pork medallions in pan over medium-high heat.
- Remove pork from heat and keep warm.
- Add whipping cream to pan and bring to a boil.
- Add chutney to cream mixture, mix well and pour over medallions.
- Cover and bake at 350 degrees for 20 minutes.
- Serve medallions over rice with sauce spooned on top- followed by a dollop of extra chutney and green onions to garnish.
Nutrition Facts : Calories 386.2, Fat 26, SaturatedFat 13.7, Cholesterol 168.3, Sodium 426.8, Carbohydrate 1.1, Fiber 0.1, Sugar 0.1, Protein 35.7
PORK MEDALLIONS WITH PRUNES AND RED WINE
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).
Provided by MA HIKER
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, heat 2 tablespoons olive oil over medium high heat.
- Gently pound out the pork medallions to 1/4 inch thick and season with salt and pepper.
- Add 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.
- Add the remaining olive oil to the skillet and add the onions and cook until softened, about 5 minutes.
- Add the wine and prunes, and cook until the liquid is reduced by half, about 3 minutes.
- Add the chicken broth, nutmeg, cinnamon, some salt and about 1 teaspoon ground pepper.
- Lower the heat and simmer until the prunes are plumped, about 5 minutes.
- Return the pork to the skillet; heat through.
- Serve the pork and prunes on plates and top with the parsley.
Nutrition Facts : Calories 574, Fat 26.4, SaturatedFat 6.3, Cholesterol 149.7, Sodium 317.6, Carbohydrate 11.8, Fiber 1.6, Sugar 4.3, Protein 49
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