Pork Medallions

• 4 (5 oz. each) boneless pork chops, pounded thin
• 3/4 tsp. salt
• 1/2 tsp. pepper
• 2 tbsp. flour
• 2 tbsp. olive oil
• 1 clove garlic, finely chopped
• 1 md. red onion, thinly sliced
• 1 lg. sweet red pepper, julienned
• 1 lb. new potatoes, quartered
• 1 can (13-3/4 oz.) chicken broth
• 1/2 cup water
• 1/2 tsp. sugar
• 1/2 tsp. dried rosemary
• 1 cup frozen peas, thawed
• 1 tbsp. cornstarch, mixed with
• 1 tbsp. water

1. Cut chops into medallions 2-inches in diameter.
2. Season with 1/4 tsp.
3. salt and 1/4 tsp.
4. pepper.
5. Coat pork with flour.
6. Heat 1 tbsp.
7. olive oil in a large skillet.
8. Working in batches if necessary, add pork to skillet.
9. Saute until browned all over, 3 to 4 minutes each side.
10. Remove to plate; keep warm.
11. Add remaining olive oil, garlic, red onion and red pepper to skillet.
12. Saute over medium-high heat until softened, about 8 minutes.
13. Add the potatoes.
14. Cook for about 3 minutes.
15. Pour in broth, water, sugar, rosemary and remaining salt and pepper.
16. Cover and simmer for 5 minutes or until potatoes are almost fork-tender.
17. Add pork and peas.
18. Toss to coat.
19. Stir in cornstarch mixture.
20. Cook for 3 to 5 minutes, stirring occasionally, until heated through and thickened.
21. Serve immediately.

pork chops, salt, pepper, flour, olive oil, clove garlic, red onion, sweet red pepper, new potatoes, chicken broth, water, sugar, rosemary, frozen peas, cornstarch, water

Taken from www.foodgeeks.com/recipes/15874 (may not work)