Pork Medallions with Asian Glaze

• 6 each pork loin chops, boneless, or center-cut chops, 1/2 inch thick
• 1/2 cup tomato puree (passata)
• 2 tablespoons lemon juice
• 1 tablespoon vinegar rice or white
• 2 teaspoons lemon peel, grated
• 2 teaspoons ginger root, fresh, finely chopped
• 2 teaspoons soy sauce, tamari reduced-sodium
• 1 teaspoon honey
• 1/2 teaspoon cinnamon ground
• 1/4 teaspoon red hot pepper sauce
• 1 each garlic clove, finely chopped
• 1/2 cup beef stock
• 2 teaspoons cornstarch

1. Set oven control to broil.
2. Spray shallow roasting pan with nonstick cooking spray.
3. Prepare Asian Glaze.
4. Trim fat from pork chops.
5. Place pork in pan.
6. Brush with half of glaze.
7. Broil with tops 7 inches from heat 5 minutes; turn.
8. Brush remaining glaze over pork.
9. Broil 5 to 6 minutes longer for medium doneness (160 degrees).
10. ASIAN GLAZE: Cook all ingredients in 1-quart saucepan over medium heat 2 minutes, stirring occasionally.
11. Mix broth and cornstarch; stir into hot mixture.
12. Cook about 2 minutes or until thickened.
13. Notes: Don't limit the use of this flavorful glaze to pork.
14. Try brushing it on chicken breasts or lean fish fillets when broiling.

pork loin chops, tomato puree, lemon juice, vinegar rice, lemon peel, ginger root, soy sauce, honey, cinnamon ground, red hot pepper sauce, garlic, beef stock, cornstarch

Taken from recipeland.com/recipe/v/pork-medallions-asian-glaze-2178 (may not work)