Pork Medaillons With Pear Sauce

Oxmoor House
4 servings


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4 (4-ounce) boneless center-cut pork loin chops (1/2 inch thick)
1/2 teaspoon pepper
1/4 teaspoon salt
1 teaspoon margarine or butter
2 firm, ripe pears
1 tablespoon sugar
1/2 teaspoon dried rosemary, crushed
1/2 cup apple juice


1. Sprinkle both sides of pork with pepper and salt. Melt margarine in a large nonstick skillet over medium-high heat. Add pork; cook 3 minutes on each side or until browned. Remove from skillet; set aside.

2. While pork cooks, core pears, and cut into 1/2-inch slices. Add pear slices to skillet; sprinkle with sugar and rosemary. Cook over medium-low heat 3 minutes, stirring often.

3. Pour apple juice into skillet; return pork to skillet. Simmer 6 to 8 minutes or until pork is done.

Created date

April 2008

Nutritional Information

Calories 279
Caloriesfromfat 31 %
Fat 9.5 g
Satfat 3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 25.4 g
Carbohydrate 23.1 g
Fiber 2.7 g
Cholesterol 71 mg
Iron 0.0 mg
Sodium 234 mg
Calcium 0.0 mg