Rating: 3.5 stars
11 Ratings
  • 1 star values: 2
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 6
Greg Patent
Recipe by Cooking Light June 2001

Gallery

Becky Luigart-Stayner; Lydia DeGaris-Pursell; Food Kellie Gerber Kelley

Recipe Summary

Yield:
4 servings (serving size: 2 medallions and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 the pork with salt and pepper. Place the flour in a shallow bowl. Dredge pork in flour, turning to coat; shake off the excess flour. Heat 1 1/2 teaspoons 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 mixture from pan, and keep warm. Repeat procedure with the remaining 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.

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Nutrition Facts

212 calories; calories from fat 34%; fat 8.1g; saturated fat 1.8g; mono fat 5.1g; poly fat 0.9g; protein 25.5g; carbohydrates 8.1g; fiber 0.9g; cholesterol 74mg; iron 2.7mg; sodium 894mg; calcium 30mg.
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