Pork Medallions With Maple-Vinegar Sauce Recipe


Ingredients

1 lb pork chops, loin, boneless,
1 pepper
2 tbsp butter
1/4 cup shallot, minced
2 tsp dijon mustard
1 cup chicken broth, canned
2 tbsp maple syrup
2 tbsp balsamic vinegar


Directions

Approx. Cook Time: 0:30

Using a meat mallet or rolling pin, flatten the pork between sheets of
waxed paper to about quarter-inch thickness. Season both sides of
the pork with pepper. Melt the butter in a heavy large skillet over
medium-high heat. Add the pork and sauté until it is brown and
cooked through, about four minutes per side, then transfer them to a
plate. Add the shallots to the same skillet, and cook for 30 seconds.
Mix in the mustard and chicken broth and simmer until it is red uced
by one-quarter, about five minutes. Stir in the maple syrup and
vinegar. Simmer until the liquids are reduced to sauce consistency,
about five minutes longer. Return the pork and accumulated juices to
the skillet. Cook until they are just heated through, about one
minute. Arrange the pork on a platter. Spoon sauce over and serve.
30 Minute Main Course.

Note: The sweet-and-sour sauce complements the pork deliciously.
Mashed potatoes with chives, some green peas and a purchased apple
tart would complete the meal nicely.

Bon Appetit, March, 1991
per Fred Peters


Servings: 4 servings

 

 

Pork Medallions With Maple-Vinegar Sauce Recipe brought to you by Recipe Ideas


Categories: Meat; Pork; Sauce


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In an interesting twist, the most ancient recipe discovered, according to academics is a series of clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful.

During the time of the Romans a roman called Apicius assembled a collection of documents showing how to cook the recipes prepared by wealthy roman citizens. In his publication, Apicius tells us how the meals were separated into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. Aspicius also tells us how the ancient chefs made use of many spices and herbs, including some that we all recognise like thyme, fennel and parsley.

Moving our culinary historical trip onwards, we have a couple of books which appeared in the fourteenth century - a cookery book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these books are nothing to do with the indian curry that appears on menues today, but instead recipes for the types of food cooked for the upper classes of the period.

Later on, in the 15th century, knights returning from the crusades brought back many new foods and herbs from the holy land, including spices like coriander, parsley, and rosemary. These new herbs and spices caused an outbreak in recipe books, some of which are kept safe in private libraries.

When we get to the 20th century, cooking books are starting to become popular mostly as a result of better eduction, people having increased free time and having more disposable income.

The arrival of TV brings us celebrity TV chefs and the recipe books that accompanied them.

Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like the ones you can find on this site.

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