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Pork Medallions in Apple Mustard Sauce

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“This is out of TOH Healthy Cooking magazine. It is from Tahnia Fox. This cooks up very quickly and is a nice, different way to have pork. I didn't have apple juice so I used peach juice and it worked just fine.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl, combine chicken broth, apple juice concentrate, and mustard.
  2. Set aside.
  3. Sprinkle pork chops with salt and pepper.
  4. In a large nonstick skillet, heat oil.
  5. Brown chops in the oil.
  6. Remove and set aside.
  7. Add the garlic to the pan.
  8. Saute 1 minute.
  9. Add reserved broth mixture, stirring to loosen the browned bits from the pan.
  10. Bring to a boil.
  11. Reduce heat and simmer uncovered for 6-8 minutes or until liquid is reduced to about 1/3 cup.
  12. Return pork to pan.
  13. Cover and let cook over low heat for 3-4 minutes or till meat is cooked through.
  14. Combine cornstarch and cold water and mix until smooth.
  15. Add to the pan.
  16. Bring to a boil.
  17. Cook and stir for 2 minutes or til thickened.
  18. Sprinkle with parsley and serve.

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