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.

Pork Chops with Gorgonzola Cheese Sauce

4 bone-in pork loin chops

1 teaspoon black pepper

Sauce: 

1 green onion, finely chopped

1 garlic clove, minced

1 teaspoon butter

1 tablespoon all-purpose flour

2/3 cup fat-free milk

3 tablespoons crumbled Gorgonzola (or other blue cheese) cheese

1 tablespoon reduced-sodium chicken broth

1. Sprinkle pork chops on both sides with pepper. Broil 3-4 inches from the heat for 4-6 minutes on each side or until no longer pink.

2. Meanwhile, in a small saucepan, saute onion and garlic in butter until tender. Sprinkle with flour; stir until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cheese and chicken broth; heat through. Serve sauce with pork chops. 

Ready in 30 minutes. Serves 4.