Pork Medallions with Tangerine-Chile Pan Sauce – a delicious recipe with tangerine juice, sambal oelek, unsalted butter, extra-virgin olive oil, pork loin chops, Kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a small bowl, mix the tangerine juice and sambal oelek.
2
In a large skillet, melt the butter in the olive oil over moderately high heat.
3
Season the chops with salt and pepper and add them to the skillet.
4
Cook the chops for 6 minutes per side, until browned and cooked through.
5
Transfer to a plate.
6
Add the tangerine slices to the skillet and cook over moderately high heat, turning once, until browned, about 1 minute.
7
Transfer to the plate.
8
Add the tangerine juice to the hot skillet and bring to a boil, scraping up any browned bits.
9
Simmer the glaze until it thickens, 2 minutes.
10
Return the pork and any accumulated juices to the skillet and turn the chops to coat them in the glaze.
11
Transfer the pork and glaze to plates, garnish with the tangerine slices and serve.
58
kcal
Calories
7
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 cup fresh tangerine juice, 1 tablespoon sambal oelek or other Asian-style chile sauce, 1 tablespoon unsalted butter, 1 tablespoon extra-virgin olive oil, and more.
Yes, Pork Medallions with Tangerine-Chile Pan Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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