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).”

Ingredients Nutrition


  1. In a large nonstick skillet, heat 2 tablespoons olive oil over medium high heat.
  2. Gently pound out the pork medallions to 1/4 inch thick and season with salt and pepper.
  3. 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.
  4. Add the remaining olive oil to the skillet and add the onions and cook until softened, about 5 minutes.
  5. Add the wine and prunes, and cook until the liquid is reduced by half, about 3 minutes.
  6. Add the chicken broth, nutmeg, cinnamon, some salt and about 1 teaspoon ground pepper.
  7. Lower the heat and simmer until the prunes are plumped, about 5 minutes.
  8. Return the pork to the skillet; heat through.
  9. Serve the pork and prunes on plates and top with the parsley.

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