 | | Directions |
- Coat medallions with salt, pepper and flour. Over medium heat, add oil to skillet and lightly brown both sides of medallions.
- In a medium bowl, combine remaining ingredients and pour over browned medallions. Cover skillet.
- Reduce heat to simmer and cook 50 to 60 minutes. If sauce is too thick, add small amounts of water until desired consistency is achieved.
- Serve hot.
|
|
|
Prep Time: 15 minutes
Cook Time: 1 hour
Container: large heavy skillet
Servings: 4
|  | | Ingredients | | - | | 8 pork medallions |
| - | | mixture of flour, salt and pepper |
| - | | 2 tablespoons oil |
| - | | 1/2 cup ketchup |
| - | | 1/2 cup water |
| - | | 1 stalk of celery |
| - | | 1/2 onion, finely diced |
| - | | 1 tablespoon Worcestershire sauce |
| - | | 1 tablespoon cider vinegar |
| - | | 1/4 cup brown sugar |
| |
| |
