Parisian Pork Medallions Recipe

Cooking Directions

• STEP 1.Season the pork medallions with salt and pepper.
• STEP 2.Heat olive oil in a large skillet over medium-high heat.
• STEP 3.Add the pork medallions to the skillet and cook until browned on both sides, about 2-3 minutes per side.
• STEP 4.Remove the pork from the skillet and set aside.
• STEP 5.In the same skillet, add the sliced mushrooms and cook until they release their moisture and start to brown.
• STEP 6.Add the diced onion and minced garlic to the skillet and cook until the onion is translucent.
• STEP 7.Pour in the white wine and deglaze the skillet, scraping up any browned bits from the bottom.
• STEP 8.Add the chicken broth and bring to a simmer.
• STEP 9.Return the pork medallions to the skillet and cook for an additional 5-7 minutes, or until the pork is cooked through.
• STEP 10.Stir in the heavy cream and cook for another 2-3 minutes, until the sauce has thickened.
• STEP 11.Season with salt and pepper to taste.
• STEP 12.Serve the pork medallions with the creamy mushroom sauce over mashed potatoes or crusty bread.

Cooking Tips

• Make sure to pat the pork medallions dry before seasoning them to ensure a good sear.
• Use a meat thermometer to check the internal temperature of the pork. It should reach 145°F (63°C) for medium-rare and 160°F (71°C) for medium.
• Feel free to add some fresh herbs like thyme or rosemary to the sauce for extra flavor.

Storage and Serving

• Leftover pork medallions can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pork medallions in a skillet over low heat, adding a splash of chicken broth or water to prevent them from drying out.
• Serve the reheated pork medallions with the creamy mushroom sauce and enjoy!