Pork Medallions With Squash & Greens

  1. In a large saucepan, bring water to a boil. Add mustard greens; cook, uncovered, for 3-5 minutes or until tender.
  2. Meanwhile, in a Dutch oven, saute squash and leeks in oil until tender. Add garlic and pepper flakes; saute 1 minute longer. Stir in broth and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 8 minutes or until liquid has almost evaporated. Drain greens and add to squash mixture; set aside and keep warm.
  3. Flatten pork slices to 1/4-in. thickness. In a large shallow dish, combine the flour, salt, pepper and rosemary. Add pork, a few pieces at a time, and toss to coat.
  4. In a small bowl, whisk the cornstarch, apple cider and broth until smooth; set aside.
  5. In a large skillet, cook pork in oil and butter until meat juices run clear. Remove and keep warm. Add apple to the pan; cook and stir for 2-4 minutes or until crisp-tender.
  6. Stir cornstarch mixture; add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork; heat through. Top with apple mixture; serve with squash mixture.

water, mustard greens, butternut squash, leeks, olive oil, garlic, red pepper, chicken broth, salt, pork, flour, salt, pepper, rosemary, cornstarch, apple cider, chicken broth, olive oil, butter, apple

Taken from www.tasteofhome.com/recipes/pork-medallions-with-squash-greens/ (may not work)

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