Pork Medallions with Sauteed Apples


1 pound Pork Tenderloin (cut into 1-inch thick slices)
3/4 tsp Thyme (dried)
1/2 tsp Paprika
1/4 tsp Salt
1/4 tsp Pepper
1/4 cup Green Onions (sliced)
1 clove garlic (minced)
1 tbsp Butter
2 medium Apples (cut into wedges)
2 tsp Cornstarch
2/3 cup reduced-sodium Chicken Broth
1/4 cup Apple Juice (unsweetened)


  1. Flatten the pork into half-inch thick medallions.
  2. In a bowl, mix thyme, paprika, salt and pepper and sprinkle it over both the sides of the pork medallions.
  3. Place it in a broiler pan a broil for 4 minutes, until the juices run clear.
  4. In a skillet, melt the butter and saute the onions and garlic until tender.
  5. Add the apples and stir for 2 minutes, until crisp and tender.
  6. Now, mix cornstarch, chicken broth and apple juice and add to the apples.
  7. Bring it to a boil and stir for 2 minutes or until thickened.
  8. Serve this with the pork medallions.

Apple Pork Chops


2 Apples, peeled, cored and sliced
4 Pork chops, 1/2 inch thick
1/2 Cup chopped onion
2 tbsp Brown sugar
1/2 tsp Ground mustard
1/8 tsp Ground cloves
3/4 Cup hot water
2 tbsp Vegetable oil
1/2 tsp Salt
Ground black pepper to taste


  1. Preheat oven to 190 degrees C.
  2. Take a large skillet and heat oil.
  3. Fry onion in oil for about 1 minute or till tender.
  4. Remove onion and keep aside.
  5. Now fry pork chops on both sides until brown.
  6. Put chops in 8x12 inch baking dish and sprinkle with salt and pepper.
  7. Cover the chops with cooked onion and apples.
  8. Combine mustard, brown sugar, cloves and water in a small bowl.
  9. Pour this mixture over chops.
  10. Cover and bake it in the preheated oven for about 30 to 45 minutes.

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