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Pork Medallions with Balsamic Vinegar and Capers

Reviewed: May 30, 2012
This is a standard "company" recipe in our house. I make it just as the recipe indicates, except I usually pound the medallions to desired thickness before breading and I always double the delicious sauce. Sometimes I add 1/2 cup red wine to the sauce. It "holds" well; I often make it ahead and either reheat or keep warm. I always make enough for leftovers to enjoy the next night or freeze for later!
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