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Valencia Pork Medallions

  • Serves 4

Ingredients

  • Ingredients

    • 2 tablespoons olive oil
    • 4 (5 oz.) pork cutlets, pounded thin
    • Salt and ground black pepper to taste
    • 1/2 cup all purpose flour
    • 2 cloves garlic, thinly sliced
    • 1 teaspoon minced serrano peppers
    • 3/4 cup California Black Ripe Olives, halved
    • 3/4 cup orange segments
    • 1/4 cup low sodium chicken broth
    • 1 tablespoon dry sherry
    • 1 tablespoon honey

Directions

  1. Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat.
  2. Season pork to taste with salt and pepper and dredge in flour, then place in pan.
  3. Cook, in batches if necessary, for approximately 2 minutes on each side until golden and medium rare, then transfer to a clean plate.
  4. Heat remaining oil in pan over medium-low and add garlic and serrano peppers.
  5. Cook for 1-2 minutes until golden, then stir in California Ripe Olives, orange segments, chicken broth, sherry and honey.
  6. Cook for 2-3 minutes until slightly thickened and pour over pork medallions.