• Preheat oven to 400°F.

  • Slice pork into medallions, about 1/3 inch thick. Flatten each medallion slightly. Sprinkle both sides with salt and pepper.

  • Melt the butter in large nonstick skillet over medium-high heat. Add half the pork medallions; cook for 2 minutes. Turn the meat over; cook for 1 more minute. Transfer the medallions to a jelly-roll pan or baking sheet with sides. Repeat the cooking with the remaining pork medallions.

  • Brush the tops of the medallions with the mustard. Spoon the chutney on top, dividing equally. Sprinkle with the peanuts.

  • Bake in preheated 400°F oven for 4 minutes or until the meat is cooked through. Remove and garnish with parsley.

Nutrition Facts

253 calories; 13 g total fat; 74 mg cholesterol; 246 mg sodium. 7 g carbohydrates; 27 g protein;