Sunday, February 7, 2010

Raspberry Chipotle Pork Medallions

This is way overdue, but here as promised. I hope you like them as much as I did.

1/2 C chicken broth
1/2 C low-sugar raspberry fruit spread
2 T white balsamic vinegar
3 tsp Dijon mustard
1 large chipotle pepper seeded and chopped

2 lbs lean cut pork chops
2 tsp dried rosemary
1/2 tsp garlic powder
1/2 tsp coarsely ground black pepper
2 T olive oil

1. Place all sauce ingredients in a bowl and stir to mix well. Set aside.

2. Rinse pork chops with cool water, pat dry with paper towels. Use the palm of your hand or a meat mallet to flatten each piece to 1/2-inch thickness. Combine remaining ingredients and rub into both sides of each pork chop.

3. Drizzle a small amount of olive oil into a large nonstick skillet and preheat over medium-high heat. Add the chops and cook a couple of minutes on each side or until nicely browned and no longer pink inside. Remove the meat from teh skillet and set aside to rest. Cover to keep warm.

4. Pour the sauce into the skillet and cook, stirring frequently, for a couple of minutes, or until sauce is reduced by almost half and is syrupy.

5. To serve, place your beautiful piece of pork-licious on a serving plate. Drizzle each serving with some of the sauce.This is adapted from a lovely recipe found in Secrets of Good-Carb/Low-Carb Living by Sandra L. Woodruff.

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