Title: Pork Medallions
Categories: Pork Potato Casserole Main
Yield: 4 Servings

4		Center-cut boneless pork chops (4-5 oz each), pounded thin
3/4	ts	Salt
1/2	ts	Pepper
2	tb	Flour
2	tb	Olive oil
1		Clove garlic, finely chopped
1	md	Red onion, thinly sliced
1	lg	Sweet red pepper, cut into 1/4" wide strips
1	lb	New potatoes, scrubbed and halved or quartered
13 3/4	oz	Can chicken broth
1/2	c	Water
1/2	ts	Sugar
1/2	ts	Dried rosemary
1	c	Frozen peas, thawed
1	tb	Cornstarch, mixed with 1 tb water

Cut chops into medallions with 2" diameter. Season with 1/4 ts salt and 1/4 ts pepper. Coat pork with flour. Heat 1 tb olive oil in a large skillet. Working in batches if necessary, add pork to skillet. Saute until browned all over, 3 to 4 minutes each side. Remove to plate. Keep warm. Add remaining olive oil, garlic, red onion and red pepper to skillet. Saute over medium-high heat until softened, about 8 minutes. Add the potatoes. Cook for about 3 minutes. Pour in broth, water, sugar, rosemary and remaining salt and pepper. Cover and simmer for 5 minutes or until potatoes are almost fork-tender. Add pork and peas. Toss to coat. Stir in cornstarch mixture. Cook for 3 to 5 minutes, stirring occasionally, until heated through and thickened. Serve immediately.

Nutrient Value Per Serving: 423 calories, 19g fat (6 g saturated), 31g protein, 29g carbohydrate, 897mg sodium, 74mg cholesterol

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