Chutney-topped Pork Medallions

Makes 6
Prep 5 m
Bake 4 m
Cook 6 m



  1. 1 of 5 Preheat oven to 400 degrees F.
  2. 2 of 5 Slice pork into medallions, about 1/3 inch thick. Flatten each medallion slightly. Sprinkle both sides with salt and pepper.
  3. 3 of 5 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.
  4. 4 of 5 Brush the tops of the medallions with the mustard. Spoon the chutney on top, dividing equally. Sprinkle with the peanuts.
  5. 5 of 5 Bake in preheated 400 degrees F oven for 4 minutes or until the meat is cooked through. Remove and garnish with parsley.
Nutrition Information for Chutney-topped Pork Medallions
Servings Per Recipe: 6
Per Serving: 246 mg sodium, 7 g carb., 13 g Fat, total, 253 kcal cal., 74 mg chol., 27 g pro.