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–+ servings

Pork Medallions with Capers and Olives

This recipe is flavor packed, but quick enough for a weeknight. Pork with capers and olives - a savory combo that tastes great!
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Servings 4

Ingredients
  

  • 2 lbs Thin Cut Boneless Pork Chops or Loin
  • 1 tablespoon Pepper
  • 1 cup All-Purpose Flour
  • 1 tablespoon Olive Oil
  • ¾ cup Dry White Wine
  • ¾ cup Chicken Stock
  • ½ cup Coarsely Chopped Kalamata Olives
  • 2 tablespoon Capers

Instructions
 

  • If using boneless pork loin, slice into ¼″ medallions. If using thin cut boneless chops, pound chops to ¼″ thickness.
  • Add flour and pepper to a gallon zip top bag and toss. Add pork and toss to coat. Remove pork from bag and shake off excess flour.
  • Add half of the olive oil to a pan over medium high heat. Add half of pork, and cook 2 minutes on each side or until done. Remove pork mixture from pan and repeat procedure with the remaining oil and pork.
  • Add all the pork back to the pan. Then add wine, stock, olives and capers to the pan. Allow to simmer until the liquid is reduce and thickened.
  • Serve with sauce drizzled over pork medallions.
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