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Pork Medallions With Plum Sauce Print Email


8 boneless pork chops
2 tablespoons of flour
4 tablespoons of olive oil
2 shallots, minced
2 bay leaves
1 sprig of thyme
2 tablespoons of Bonne Maman Plum Preserves
2 tablespoons of raisins
1/2 cup red wine
1 tablespoon of balsamic vinegar
2 tablespoons of pine nuts, evenly browned in dry pan
2 tablespoons of parsley, chopped

Flatten pork chops into medallions, then sprinkle with salt and pepper.

Drag the medallions evenly through the flour and fry in an ovenproof skillet until brown in 2 tablespoons of olive oil. Place skillet in an oven preheated to 300 degrees for approximately 8 minutes.

Heat the remaining olive oil in a pan; on low heat, cook the shallots, the bay leaves and the sprig of thyme until the shallots becomes glazed.

Remove the thyme and bay leaves. Add the wine and vinegar, as well as the raisins and plum preserves.

Let this mixture simmer over low heat for about 15 minutes until it begins to thicken. Add salt and pepper to taste.

Place the medallions onto plates; add sauce. Garnish using the pine nuts and parsley.

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