Sauteed Pork Medallions With Lemon Garlic Sauce Recipe 455

SPICY LEMON PORK SAUTE

Steps:

• Heat olive oil in a large, heavy skillet over medium heat. Brown pork chops about 5 minutes per side.
• Mix lemon juice, garlic, paprika, thyme, and cayenne pepper into the skillet. Cover, and simmer 20 minutes, cooking the chops to an internal temperature of 145 degrees F (63 degrees C).
• Remove pork chops from the skillet, and set aside. Over high heat, reduce the remaining liquid for about 5 minutes. Return pork chops to the skillet briefly, coating them on both sides with the reduced mixture.

SAUTEED PORK MEDALLIONS WITH LEMON-GARLIC SAUCE RECIPE - (4.5/5)

Steps:

• Cut pork into 12-1 inch thick slices. Sprinkle pork on all sides with 1/8 tsp salt and 1/4 tsp pepper. Heat 1 tsp oil in heavy skillet over medium-high heat. Add pork, cook turning once, until pork is browned and internal temperature reaches 145F about 1 1/2 minutes on each side. Transfer pork to a platter and keep warm. Add remaining oil to skillet. Add garlic and cook stirring constantly, until garlic is fragrant about 30 seconds. Add wine and broth. Increase heat to high and cook, stirring to scrape up brown bits from bottom of skillet, and liquid is reduced by two-thirds, about 5 minutes. Remove skillet from heat and stir in remaining 1/8 tsp salt and 1/8 tsp pepper, the lemon zest, juice and parsley. Serve pork medallions with sauce drizzled over or on the side in gravy boat.

PORK MEDALLIONS WITH GARLIC-STRAWBERRY SAUCE

Steps:

• Flatten pork to 1/4-inch thickness; sprinkle with salt and pepper.
• Place the flour, eggs, and bread crumbs in separate shallow bowls.
• Dip pork in flour, eggs, then bread crumbs.
• In a large skillet over medium heat, cook the pork in 1/4 cup butter until the juices run clear; remove and keep warm.
• Meanwhile, place the strawberries in a food processor; cover and process until blended; set aside.
• In the same skillet, saute garlic in remaining butter; add pureed strawberries, water, and bouillon; heat through.
• Serve pork with sauce; garnish with sliced strawberries.

GARLIC-LEMON PORK

Steps:

• Place flour in a shallow dish and stir in 1 teaspoon lemon zest. Season pork with salt and pepper, then coat with flour, shaking off excess.
• In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
• Reduce heat to medium, add garlic and remaining tablespoon butter, and cook until fragrant, 30 seconds.
• Add broth and cook, stirring, until reduced by half, 4 minutes. Return pork to pan along with any accumulated juices and lemon slices; cook until sauce has thickened slightly, 2 minutes. Add 1 tablespoon lemon juice, season with salt and pepper, and sprinkle with chives.

SAUTEED PORK MEDALLIONS WITH LEMON-GARLIC SAUCE

Steps:

• Cut pork into 12 slices, about 1-inch thick. Sprinkle pork on all sides with 1/8 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat 1 teaspoon of the oil in a large heavy skillet over medium-high heat. Add the pork and cook, turning once, until the pork is well browned and internal temperature reaches 145 degrees F, about 1 1/2 minutes on each side. Transfer pork to serving platter and cover to keep warm.
• Add the remaining 1 teaspoon oil to skillet. Add garlic and cook, stirring constantly, until garlic is fragrant, about 30 seconds. Add the wine and broth. Increase heat to high and cook, stirring to scrape up the browned bits from the bottom of the skillet, until the liquid is reduced by two thirds, about 5 minutes.
• Remove the skillet from the heat and stir in the remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, the lemon zest and juice, and the parsley. Serve the pork medallions drizzled with the sauce (makes a generous 1/3 cup; about 1 1/2 tablespoons per serving).
• Serve the pork with whole wheat linguine or brown jasmine rice. For a vegetable, steamed broccoli rabe or spinach.

SAUTEED PORK TENDERLOIN MEDALLIONS

Steps:

• In a large skillet heat the oil. Add the medallions and saute them over high heat for 2 minutes a side to brown them. Lower the heat and continue to cook slowly for about 5 minutes or until just cooked through. Don't overcook or they will toughen. When done, remove the medallions to a serving plate.
• To the remaining oil add the cumin, turmeric and tomatoes and stir for a few seconds just to heat the tomatoes; season to taste with salt and crushed red pepper and spoon over the medallions.