Pork Medallions with Asian Glaze

⁽¹⁾

If you love cooking, you will love preparing this scrumptious dish that can satisfy anyone's hunger!

30 minutes Prep: 15 minutes Cook: 15 minutes

22 calories per serving view nutrition facts

6 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

6	each	pork	loin chops, boneless, or center-cut chops, 1/2 inch thick
1/2	cup	tomato puree
2	tablespoons	lemon juice
1	tablespoon	vinegar	rice or white
2	teaspoons	lemon	peel, grated
2	teaspoons	ginger	root, fresh, finely chopped
2	teaspoons	soy sauce	reduced-sodium
1	teaspoon	honey
1/2	teaspoon	cinnamon	ground
1/4	teaspoon	red hot pepper sauce (eg. Tabasco)
1	each	garlic	clove, finely chopped
1/2	cup	beef broth
2	teaspoons	cornstarch

Directions

Set oven control to broil. Spray shallow roasting pan with nonstick cooking spray. Prepare Asian Glaze. Trim fat from pork chops. Place pork in pan. Brush with half of glaze. Broil with tops 7 inches from heat 5 minutes; turn. Brush remaining glaze over pork. Broil 5 to 6 minutes longer for medium doneness (160 degrees).

ASIAN GLAZE: Cook all ingredients in 1-quart saucepan over medium heat 2 minutes, stirring occasionally. Mix broth and cornstarch; stir into hot mixture. Cook about 2 minutes or until thickened.

Notes: Don't limit the use of this flavorful glaze to pork. Try brushing it on chicken breasts or lean fish fillets when broiling.

Reviews

I didn't think the tomato puree was necessary. Once I eliminated that ingredient I found my guests loved the portk
over 6 years ago by gallopingourmet

-1

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 56g

Amount per Serving

Calories 22 0% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 146mg	6%
Total Carbohydrate 5.0g	2%
Dietary Fiber 1.0g	2%
Sugars 2.0g
Protein 1.0g	2%

Vitamin A	2%		Vitamin C	10%
Calcium	1%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Lunches

Last Recipes Viewed

Recipe Bite

So You Want to be a Chef

by Mark R. Vogel

Chefs often question, warn, or even outright discourage individuals from seeking to join their ranks. I believe this emanates from the...

Member Review

Chicken with Pine Nuts

While visiting Seattle one summer, We ate at an upscale restaurant and I ordered a dish called Chicken and pine nuts in brown sause.. it was one of the best chicken dishes I've ever eaten.. and when I found this recipe, I was hoping it was the same one.. Well I think it is, if it's not exact, it's really close and it was so worth all the work to make it tonight.. Everyone enjoyed it..

Reviewed by Turtlekeeper