Cheese And Apple Pork Medallions Recipes

PORK MEDALLIONS WITH SAUTEED APPLES

Steps:

• Preheat broiler. In a small bowl, mix cornstarch, broth and apple juice. In a nonstick skillet, heat butter over medium-high heat. Add apples, green onions and garlic; cook and stir 2-3 minutes or until apples are crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Keep warm., Mix thyme, paprika, salt and pepper. Pound pork slices with a meat mallet to 1/2-in. thickness; sprinkle both sides with seasonings., Place pork on a broiler pan. Broil 3 in. from heat 3-4 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with apples.

PORK MEDALLIONS TOPPED WITH GOAT CHEESE AND APPLE RAISIN CINNAMON COMPOTE

Steps:

• Coat the pork medallions with flour mixture, shaking off excess. Heat canola oil over medium-high heat in a large skillet and sear the pork on both sides until crust turns golden brown, about 5 to 8 minutes. Remove to a warm place and let rest. Pour off most of the oil from skillet, leaving only a coating. Add the apples and raisins and saute for 3 to 4 minutes. Add the veal stock and cinnamon. Swirl butter into the apple mixture to make a sweet and savory apple compote. Spoon some apple compote into the center of each of 6 plates. Place 2 pork medallions on top of apples, and spoon a little more compote on top of pork. Crumble cheese and place on top of apples so their warmth slowly melts the cheese and then serve.

PORK MEDALLIONS WITH SAUTEED APPLES

Steps:

• Flatten pork slices to 1/2 inch thickness.
• Combine the thyme, paprika, salt and pepper; sprinkle over both sides of pork.
• Broil 3-4 inches from the heat for 3-4 minutes on each side or until meat juices run clear; keep warm.
• In a nonstick skillet, saute onions and garlic in butter until tender.
• Add apples; cook and stir for 2 minutes or until apples are crisp-tender.
• Combine the cornstarch, broth and apple juice until smooth; stir into apple mixture.
• Bring to a boil; cook and stir for 1-2 minutes or until thickened.
• Serve with pork.

SMOTHERED PORK MEDALLIONS WITH SAGE AND APPLES

Steps:

• Heat a large heavy bottomed skillet over medium-high heat. Dry the pork medallions well and season with salt and pepper. Add the oil to the skillet and heat until shimmering. Lay the pork in the pan and cook until browned on the first side, about 4 minutes. Turn and cook until the second side is browned, about 3 minutes more. Transfer the pork to a plate, and cover loosely with foil.
• Add the onions to the skillet, stir and season with salt and pepper. Cover, and reduce heat to medium and cook until soft, about 8 minutes. Add the cider vinegar and stir, scraping up the browned bits that cling to the skillet. Add the onions to the pork.
• Add butter to skillet, raise heat to medium-high. Add the apples and sage; cook, stirring occasionally, until golden, about 3 minutes. Stir in the broth and mustard, and simmer until the apples soften, about 2 minutes. Return the onions and any accumulated juices from the pork to the skillet. Simmer to thicken slightly, about 2 minutes. Nestle the pork in the onions and heat until the meat is warmed through.
• Divide the pork medallions among 4 plates and smother them with apples and onions. Serve.

PORK MEDALLIONS IN APPLE MUSTARD SAUCE

Steps:

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