Valencia Pork Medallions
Only a teaspoon of Serrano peppers is needed to add some kick to this simple pork dish.
Ingredients
- 2 Tbs olive oil
- 4 (5 oz.) pork cutlets, pounded thin
- salt and ground black pepper to taste
- 1/2 cup all purpose flour
- 2 cloves garlic, thinly sliced
- 1 tsp minced Serrano peppers
- 3/4 cup olives, halved
- 3/4 cup orange segments
- 1/4 cup low sodium chicken broth
- 1 Tbs dry sherry
- 1 Tbs honey
Directions
- Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Season pork to taste with salt and pepper and dredge in flour, then place in pan. Cook, in batches if necessary, for approximately 2 minutes on each side until golden and medium rare, then transfer to a clean plate.
- Heat remaining oil in pan over medium-low and add garlic and serrano peppers. Cook for 1-2 minutes until golden, then stir in olives, orange segments, chicken broth, sherry and honey. Cook for 2-3 minutes until slightly thickened and pour over pork medallions.
Nutrition Facts
Calories 503
Calories from Fat 168 (33%)
(29%)Total Fat 19g
(23%)Saturated Fat 5g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
(33%)Cholesterol 99mg
(12%)Sodium 284mg
(24%)Potassium 856mg
Total Carbohydrate 39g
(7%)Dietary Fiber 2g
Sugars 24g
Sugar Alcohols 0g
(84%)Protein 42g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.