Pork Medallions with Scallions and Magic Green Sauce

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Pork Medallions with Scallions and Magic Green SauceRecipe

Photo: Brian Woodcock; Styling: Paige Hicks

Scallions are used three ways: in a sauce, as a vegetable, and as a garnish. The sauce can be made a day ahead and magically transforms the simplest food into something spectacular. Try it on chicken or steak, too, or as a spread in a sandwich.

Serves 4


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1 small jar capers
1 cup packed chopped fresh cilantro (1 bunch)
1/4 cup extra-virgin olive oil, divided
1 tablespoon water
2 bunches green onions, divided
4 (4-ounce) boneless center-cut loin pork chops
3/8 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
16 heirloom cherry tomatoes (red and yellow), halved


Hands-on: 20 Minutes
Total: 20 Minutes

1. Spoon 1 tablespoon caper brine and 2 tablespoons drained capers into the bowl of a mini food processor. Add cilantro, 3 tablespoons oil, and 1 tablespoon water. Chop green onions to measure 3 tablespoons. Add 3 tablespoons green onions to cilantro mixture; process until smooth.

2. Cut remaining onions diagonally into 2-inch pieces. Cut 8 pieces lengthwise into slivers; set aside.

3. Heat a large skillet over medium-high heat. Sprinkle pork with 1/4 teaspoon salt and pepper. Add remaining 1 tablespoon oil to pan; swirl to coat. Add pork and 2-inch onion pieces; cover and cook 4 minutes. Turn pork over. Add tomatoes; cook 2 minutes. Sprinkle with remaining 1/8 teaspoon salt. Arrange pork mixture on a platter. Drizzle with sauce; sprinkle with slivered onions.

Created date

June 2015

Nutritional Information

Calories 316
Fat 21.6 g
Satfat 4.8 g
Monofat 13.4 g
Polyfat 2.2 g
Protein 24 g
Carbohydrate 7 g
Fiber 2 g
Cholesterol 62 mg
Iron 2 mg
Sodium 436 mg
Calcium 67 mg