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Really good served over lemon flavored rice ;-)
Heat the oil in a large skillet over medium high heat and cook pork medallions until golden brown on both sides, about 2 to 3 minutes per side. Add the balsamic vinegar and chicken broth and bring to a boil, reduce heat to medium and simmer until the pork is no longer pink in the center, about 3 to 4 minutes. Remove medallions to serving plate(s), stir the lemon zest and capers into the skillet sauce and continue simmering until the sauce has slightly thickened. Drizzle sauce over the medallions and serve.
By Deeli from Richland, WA
I made this for dinner last night, it is very good. Would be a great meal for company.
In a large skillet over medium heat, cook pork in 1/4 cup butter until juices run clear; remove and keep warm.
Place strawberries in a food processor. Cover and process until blended; set aside.
In the same skillet, saute garlic in remaining butter. Add the pureed strawberries, water and bouillon; heat through. Serve pork with sauce. Garnish with sliced strawberries if desired. Yield: 4 servings.
Source: Comes from Taste of Home's Simple and Delicious magazine, August 2008 issue, pg. 7
By Michele from Western KY
This is a page about smoked gouda filled pork medallions. The mellow yet distinctive flavor of smoked gouda complements the pork in this amazing dish.