Valencia Pork Medallions


  • 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


  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.