Apple Cider-Braised Pork Medallions Recipe

Cut pork into eight 1 1/4-inch thick medallions.

Mix flour salt and pepper together in a bowl. Dredge pork medallions in flour mixture and shake off any excess.

Heat butter and oil in a large skillet over medium-high heat until butter melts 1 to 2 minutes. Cook pork in the hot skillet until lightly browned about 4 minutes per side working in batches if necessary. Transfer to a plate; cover with aluminum foil to keep warm.

Pour off and discard any fat remaining in the skillet. Return skillet to medium-high heat and pour in chicken broth and apple cider. Increase heat to high and bring to a boil. Boil rapidly stirring with a wooden spoon to pick up browned bits on the bottom of the skillet until liquid is reduced by 1/2 about 5 minutes.

Return pork to the skillet reduce heat to medium and cook turning occasionally until sauce is syrupy and pork is slightly pink in the center about 5 minutes. An instant-read thermometer inserted into the center of a medallion should read at least 145 degrees F (63 degrees C).