Pork Medallions With Maple-Vinegar Sauce

• 1 lb. boneless pork loin chops, cut 1/2 in. thick (about 8 medallions)
• Pepper
• 2 tbs. (1/2 stick) butter
• 1/4 c. minced shallots or green onions
• 2 tsp. Dijon mustard
• 1 c. canned chicken broth
• 2 tbs. pure maple syrup
• 2 tbs. balsamic vinegar

1. Using meat mallet or rolling pin, flatten pork between sheets of waxed paper to about 1/4 in. thickness. Season both sides of pork with pepper. Melt butter in heavy large skillet over medium high heat. Add pork and saute until brown and cooked through, about 4 min. per side. Transfer to plate.
2. Add shallots to same skillet. Cook 30 seconds. Mix in mustard and chicken broth and simmer until reduced by 1/4, about 5 minutes. Stir in maple syrup and vinegar. Simmer until liquids are reduced to sauce consistency, about 5 min. longer. Return pork and accumulated juices to skillet. Cook until just heated through, about 1 min. Arrange pork on platter. Spoon sauce over and serve.

boneless pork loin chops, pepper, butter, ubc, mustard, chicken broth, maple syrup, balsamic vinegar

Taken from www.epicurious.com/recipes/member/views/pork-medallions-with-maple-vinegar-sauce-50172630 (may not work)