Thursday, March 19, 2009

That OTHER easy, yummy, fancy-seeming pork recipe

The other day while menu planning, I thought, "Oh, I want to make that seems-fancy-but-isn't-hard pork chop recipe on Recipeeps! The one with the black olives and capers!" So I dutifully pulled up the "pork" tab and found Allknowingjen's Boneless Pork Chops in a Shallot-Fig Reduction Sauce. Now, the ingredients didn't quite match up with what I'd been thinking, but whatever. Put 'em on the grocery list and move on.

Then I went to make the recipe and realized that - delicious, and wonderful, and highly recommended though her wonderful dish is - I had actually been thinking about THIS recipe from my Cooking Light Annual Recipes 2002.

(But AKJ's is really, really good, and I didn't regret making it at all! You should make it, too. Or, you know, this one. *grin*)

Pork Medallions with Olive-Caper Sauce

1 lb. pork tenderloin, trimmed
1/2 tsp. salt
1/2 tsp. black pepper
1/4 c. all-purpose flour
1 Tbl. olive oil, divided

1/2 c. dry white wine
1/2 c. chicken broth
1/2 c. coarsely chopped pitted kalamata olives (regular black are ok, but probably less intense)
2 Tbl. capers
2 Tbl. chopped fresh flat-leaf parsley

Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of pork with salt and pepper. Place flour in a shallow bowl. Dredge pork in flour; shake off excess flour. Heat 1 1/2 tsp. olive oil in a nonstick skillet over medium-high heat. Add half of pork, and cook 2 minutes on each side or until done. Remove pork from pan, and keep warm. Repeat procedure wth remaining 1 1/2 tsp. oil and pork. Return pork to pan. Add wine and broth; bring to a boil. Stir in olives and capers; cook 4 minutes. Sprinkle with parsley. Yield: 4 servings.

No comments: