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Lunch / Dinner

Skillet Pork Medallions with Cider Brussels Sprouts & Apples

This quick take on pork and kraut is bound to become a favorite one-pan wonder. Just combine quick-cooking pork medallions with Brussels sprouts, apples, and hard cider for an easy 30-minute dinner.


4 servings

Total Time

30 minutes

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Test Kitchen Tip

If you prefer not to cook with hard cider, use regular apple cider instead, but the finished dish will be sweeter.


Heat oil in a 12-inch cast-iron skillet over medium-high; sear pork until browned, 3 minutes per side.

Whisk together broth and cornstarch for the slurry. Add cider and slurry to skillet; bring to a boil, then reduce heat to medium, cover, and simmer pork 5 minutes, turning pork once.

Transfer pork to a plate and tent with foil. Heat cider mixture over high until thickened and reduced by half, 58 minutes.

Stir in sprouts, apple, and onion; cook until sprouts wilt and onion softens, stirring occasionally, about 5 minutes. Stir in Dijon; season sprouts with salt and pepper. Return pork to skillet; top with pecans.


To keep the dish from seeming sweet, compare cider labels. Look for one with fewer grams of sugar.


The slicing disk on a food processor makes quick and easy work of shredding the Brussels sprouts.

Nutritional Facts

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