Pork Medallions with Garlic-Strawberry Sauce

“This is a great summer dish, or anytime you have strawberries. You can also use boneless pork chops, cut thin.”

1 pork tenderloin (1 pound), cut into 1/2 slices

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup all-purpose flour

2 eggs, beaten

2/3 cup seasoned bread crumbs

1/2 butter, divided

2 cups fresh strawberries

1 teaspoon minced garlic

1/4 cup hot water

1 teaspoon chicken bouillon cubes

sliced strawberries, optional

1. Flatten pork to 1/4 inch thickness; sprinkle with salt and pepper. Place the flour, eggs, and bread crumbs in separate shallow bowls. Dip pork in the flour, eggs, then bread crumbs.

2. In a large skillet over medium heat, cook pork in 1.4 cup butter until juices run clear; remove and keep warm.

3. Meanwhile, place strawberries in a blender. Cover and process until blended; set aside.

4. In the same skillet, saute garlic in remaining butter. Add the pureed strawberries, water, and bouillon; heat through. Serve pork with sauce. Garnish with sliced strawberries if desired.

Ready in 35 minutes. Serves 4.