Prep Time
5 Mins
Cook Time
16 Mins
Yield
4 Servings

How to Make It

Step 1

Flatten each pork slice to 3/4 inch by placing it between sheets of plastic wrap and pounding it with a meat mallet or rolling pin. Sprinkle both sides of pork with thyme and salt. Warm oil over medium-high heat in a large heavy skillet. Cook medallions, turning once, until well browned on both sides, about 3 minutes total. (Work in batches, if necessary.) Transfer to a plate.

Step 2

Add butter to pan and melt. Add onion and cook until softened, about 3 minutes. Add broth, jam and mustard and bring to a boil, stirring. Cover, lower heat and simmer until onion is very soft, about 5 minutes.

Step 3

Return pork to pan, turning to coat with sauce. Cover and simmer until pork is cooked through, about 5 minutes. Transfer pork to a platter, cover with sauce and serve immediately.

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Ratings & Reviews

VikkiMc's Review

PaulCJ
March 08, 2010
Very good, the only 2 differences I did was I had regular mustard, and I used boneless pork sirloin chops. Delish! Both me and hubby liked it, and he dislikes mustard. We had butternut squash and sweet potatoes with it.

larken's Review

VikkiMc
February 04, 2010
I had a hormel always tender teriyaki tenderloin (bc it was buy one get one free) and wanted to try something different. I rinsed off all the seasonings under cold water and substituted sugar free apricot jam. It was really good, and no complaints!

PaulCJ's Review

larken
February 01, 2010
Made this for dinner - everyone liked it from the 6 & 3 year olds, to my wife who is not a particular fan of pork. I served it with Orzo and steamed broccoli & yellow squash.