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Skillet Pork Medallions with Cider Brussels Sprouts & Apples
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.
Makes
4 servings
Total Time
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Ingredients
HEAT:
WHISK:
STIR IN:
Test Kitchen Approved
Test Kitchen Tip
If you prefer not to cook with hard cider, use regular apple cider instead, but the finished dish will be sweeter.
Instructions
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, 5–8minutes.
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.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 472
% Daily Value*
Total Fat 21g 32%
Saturated Fat 3g 15%
Cholesterol 111mg 37%
Sodium 326mg 13%
% Daily Value*
Carbs 32g 10%
Fiber 7g 28%
Protein 41g
*Percent Daily Values are based on a 2,000 calorie diet.
