Pork Medallions with Apples

By courtneyepowell

Ingredients

• Potatoes
• 1 pound small red-skinned potatoes, halved
• 1 tablespoon vegetable oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• Pork
• 8 thin boneless pork cutlets (about 11/4 lbs total)
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon dried rosemary
• 2 tablespoons vegetable oil
• 2 Gala apples, peeled, cored and thinly sliced
• 1 cup frozen chopped onion, thawed
• 1 tablespoon jarred chopped garlic
• 1 tablespoon plus 1 tsp cornstarch
• 2 1/2 cups apple cider
• 2 tablespoons Dijon mustard
• Steamed green beans (optional)

Details

Servings 4
Adapted from familycircle.com

Preparation

Step 1

1. Potatoes. Heat oven to 450 degrees . Toss potatoes with oil, salt and pepper. Place on a rimmed baking pan and roast for 20 minutes or until tender. Turn after 10 minutes.
2. Pork. Meanwhile, season pork with 1/2 tsp of the salt, 1/8 tsp of the pepper and 3/4 tsp of the rosemary. Heat oil in a large nonstick skillet over medium-high heat. Add pork; cook 2 minutes per side. Remove to a plate; keep warm.
3. Add apples, onion and garlic to skillet; cook 5 minutes, stirring occasionally. Combine cornstarch and cider; add to skillet. Stir in remaining 1/4 tsp each salt and rosemary and remaining 1/8 tsp pepper. Simmer 1 minute until thickened; stir in mustard.
4. Serve pork chops and potatoes with apples and sauce spooned over and, if desired, green beans on the side.