Pork Medallions in a Balsamic Reduction
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I made this pork with pork chops instead of a pork loin, cut into pieces. The balsamic vinegar reduction had a great flavor when the Dijon, shallots, and garlic were added into it. The vinegar thickened up, had a slightly sweet taste, and was flavored with the herbs. It was great over wild rice.
2 T. olive oil, divided
1 shallot, minced
2 garlic cloves, minced
1 c. balsamic vinegar
2 t. sugar
1 t. fresh rosemary, chopped
1 t. parsley, chopped
1 t. black pepper
1 t. Dijon mustard
4 pork chops, cut into 4 pieces each
1 t. salt
2 green onions, chopped
2. Heat the remaining oil in a large skillet over medium high heat. Sprinkle the pork with salt and put in the pan. Cook for 2-4 minutes on each side.
3. Add the balsamic reduction to the pan and cook for 2 minutes. Sprinkle with green onions and serve over rice.