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.
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, 5–8 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.
% Daily Value*
Total Fat 21g 32%
Saturated Fat 3g 15%
Cholesterol 111mg 37%
Sodium 326mg 13%
Carbs 32g 10%
Fiber 7g 28%
*Percent Daily Values are based on a 2,000 calorie diet.