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Pork Medallions with Asian Glaze
| Ingredients | |||
| 6 | each | pork, loin chops, boneless, or center-cut chops, 1/2 inch thick | |
| ---Asian Glaze--- | |||
| 1/2 | cup | tomato puree | |
| 2 | tablespoon | lemon juice | |
| 1 | tablespoon | vinegar, rice or white | |
| 2 | teaspoon | lemon, peel, grated | |
| 2 | teaspoon | ginger, root, fresh, finely chopped | |
| 2 | teaspoon | soy sauce, reduced-sodium | |
| 1 | teaspoon | honey | |
| 1/2 | teaspoon | cinnamon, ground | |
| 1/4 | teaspoon | red pepper sauce | |
| 1 | each | garlic, clove, finely chopped | |
| 1/2 | cup | beef broth | |
| 2 | teaspoon | cornstarch | |
Directions: | |||
| Set oven control to broil. Spray shallow roasting pan with nonstick cooking spray. Prepare Asian Glaze. Trim fat from pork chops. Place pork in pan. Brush with half of glaze. Broil with tops 7 inches from heat 5 minutes; turn. Brush remaining glaze over pork. Broil 5 to 6 minutes longer for medium doneness (160 degrees). ASIAN GLAZE: Cook all ingredients in 1-quart saucepan over medium heat 2 minutes, stirring occasionally. Mix broth and cornstarch; stir into hot mixture. Cook about 2 minutes or until thickened. Notes: Don`t limit the use of this flavorful glaze to pork. Try brushing it on chicken breasts or lean fish fillets when broiling. | |||
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