Pork Medallions with Dijon Sauce

Pork Medallions with Dijon Sauce

"'I lightened up this recipe years ago, and I've been using it ever since,' writes Lois Kinneberg. The Phoenix, Arizona reader browns tender pork on the stovetop before swiftly stirring up a succulent sauce."
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Ingredients

25 m servings
Serving size has been adjusted!
Original recipe yields 3 servings

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Directions

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  1. Cut pork widthwise into 6 pieces; flatten to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, a few pieces at a time, and shake to coat. In a large nonstick skillet, brown pork in butter over medium-high heat. Remove and keep warm.
  2. Slice green onions, separating the white and green portions; reserve green portion for garnish. In the same skillet, saute the white portion of green onions for 1 minute. Add wine or broth. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. Add milk. Reduce heat; simmer, uncovered, for 1-2 minutes or until slightly thickened. Whisk in mustard. Serve pork with Dijon sauce. Garnish with reserved green onions.

Footnotes

  • Nutritional Analysis: 4 ounces cooked pork with 3 tablespoons sauce equals 323 calories, 10 g fat (4 g saturated fat), 96 mg cholesterol, 516 mg sodium, 18 g carbohydrate, 1 g fiber, 35 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1/2 fat.

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Reviews

Read all reviews 52
  1. 61 Ratings

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Most helpful positive review

Excellent! This is definitely fine restaurant quality! I adapted this a little, basically just to work with ingredients I had on hand, but not so much that it would really affect the recipe at a...

Most helpful critical review

Did not like the sauce. Way too much mustard.

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Excellent! This is definitely fine restaurant quality! I adapted this a little, basically just to work with ingredients I had on hand, but not so much that it would really affect the recipe at a...

Quite tasty. As pork can tend to be tough, after browning the porkchops, I moved them to another frying pan with a small amount of wine and covered them to finish cooking them. It seemed to mak...

Delicious. I I tripled the recipe and froze the leftovers. I added 1/2 tsp. of garlic to the sauce and served this with roasted potatoes. Loved it!

This is one of my husband's favorite dishes. We have used this sauce over chicken and other cuts of pork as well (we prefer it w/ pork). I use about twice as much white wine as called for and a...

Very tasty, and quick/easy to make. So simple, I can't believe I didn't think of this. I'm so glad I made this; thanks for the recipe!

very good. quick. easy. good.

Used white wine instead of chicken broth

I used 2% milk and honey dijon, and pork chops instead of medallions. I would season the pork a bit more, with salt/pepper and maybe a touch of rosemary, and consider baking after searing the si...

this was the best!! i have made it 3 times now!! i used evap milk, added rosemary and some minced garlic, and doubled the sauce ingredients and it came out amazing !!!

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