Pork Medallions with Creamy Fennel and Tomato Sauce
Created by Mikekey on January 10, 2012
- Servings: 4
- Prep Time: 20m
- Cook Time: 30m
- Recipe #3991
Ingredients
- 4 pork loin chops, boneless (thin cut)
- 2 tablespoons all-purpose flour
- 1 1/2 tablespoons olive oil
- 1/8 teaspoon salt
- Fresh ground black pepper, to taste
- 4 thin slices salami, cut into slivers
- 1 cup onion, peeled and thinly sliced
- 1 clove garlic , peeled and minced
- 1 medium fennel bulb, halved and sliced (remove end and stems)
- 1/2 cup chicken broth
- 2 tablespoons lemon juice
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/4 cup sour cream
How to Make
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Step 1: Lightly pound pork between sheets of plastic wrap to about 1/4-inch thickness. Spread flour on plate and dredge both sides of pork.
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Step 2: Heat a large nonstick skillet over medium heat. Add a tablespoon of olive oil and saute pork about 3 minutes per side, or until just cooked through. Season lightly with salt and pepper. Remove from pan and set aside.
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Step 3: Put remaining oil in pan. Add salami and saute 1 minute. Add onion; saute 4 minutes. Add the garlic and fennel; saute 5 minutes, or until vegetables have softened.
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Step 4: Stir in the broth, lemon juice, tomatoes, thyme and sage. Simmer 5 minutes. Turn heat to low.
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Step 5: Stir a little of the hot sauce into the sour cream, then pour back into pan to heat through. Put pork and any juices that have gathered back into pan. Let sit on low heat about 5 minutes, turning meat occasionally. Serve.
Nutritional Facts
- Serving Size: 1 (219.6 g)
- Calories 384.4
- Total Fat - 25.3 g
- Saturated Fat - 6.6 g
- Cholesterol - 98.1 mg
- Sodium - 1569.6 mg
- Total Carbohydrate - 7.1 g
- Dietary Fiber - 0.3 g
- Sugars - 0.5 g
- Protein - 31.2 g
- Calcium - 31.4 mg
- Iron - 2.8 mg
- Vitamin C - 2.9 mg
- Thiamin - 0.2 mg