Pork Medallions with Cranberry Chutney - Kraft Recipes Top
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Pork Medallions with Cranberry Chutney

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  • For Chutney: In a small heavy saucepan, stir together cranberry sauce, Planters Walnut Pieces, apple juice, dried cranberries, sugar, rosemary, salt and pepper. Bring to a boil. Reduce heat. Simmer, uncovered, for 5 to 8 minutes or until chutney reached desired consistency, stirring occasionally. Set aside.
  • Pork Prep: Trim any fat from pork. Cut crosswise into 12 pieces, about 1 inch thick. Flatten each piece to an even thickness using the palm of your hand. Sprinkle herb seasoning evenly over pork. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Cook pork in hot skillet for 2 to 3 minutes or until pork is slightly pink in center and juices run clear, turning once halfway through cooking time.
  • Serve pork medallions over hot cooked rice, if desired. Spoon some of the warm chutney over pork.

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