Pork Medallions with Dried Plums and Walnuts


Pork Medallions with Dried Plums and Walnuts

Dried plums are the perfect pairing with lean pork in this sweet and savory meal. You can have this family-pleasing, healthy meal on the table in about 30 minutes!
Prep Time 10 minutes
Cook Time 20 minutes
Course Entree, Main Course
Cuisine American
Servings 4
Calories 400 kcal


  • 4 (4-ounce) boneless pork loin chops, about 1/2-inch thick
  • Salt and pepper to taste
  • 4 tablespoons olive oil, divided
  • 1/2 cup chopped walnuts
  • 1/2 cup chicken broth
  • 1/2 cup dried plums
  • 1 1/2 tablespoons red wine vinegar
  • Fresh chopped parsley, for garnish optional


  • Chop dried plums and set aside.
  • Trim excess visible fat from pork, then season pork on both sides with salt and pepper. Heat a large skillet over medium high heat and add 2 tablespoons olive oil. Add pork and cook without turning until brown, about 4 minutes.
  • Turn pork over and add remaining 2 tablespoons of olive oil to skillet and sprinkle walnuts around pork. Let walnuts toast while browning pork, about 3-4 minutes.
  • De-glaze pan by adding broth, stirring to scrape up any browned bits. Stir in chopped dried plums and vinegar. Heat through and garnish with chopped fresh parsley, if desired.


Smart Shopping Tips
  • Pork loin is not the same cut as tenderloin, but they can be swapped out for each other in recipes. Tenderloin is thinner and cooking time will be less.
Cooking & Serving Tips:
  • If pork pieces are very thick, flatten to a half-inch thickness between a double sheet of plastic wrap with a mallet, rolling pin or heavy skillet. This will ensure that the pork cooks thoroughly.
  • Add a side dish of cooked rice to soak up all the tasty sauce.
  • You can use whatever kind of vinegar you have on hand.
  • Any kind of dried fruit can be substituted, such as dried cranberries.
  • Leave out the walnuts if someone has an allergy. Skip the additional oil used for toasting.
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