Sauteed pork medallions with apples and pears
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 3 oz. Pork Medallions; (Cut from 2 boneless | |
| ; center-cut pork | ||
| ; chops) | ||
| 1 | tablespoon | Butter 1 tbsp. Finely Minced Onion |
| 2 | tablespoons | Apple or Pear or Regular Brandy |
| 2 | ounces | Heavy Cream |
| 2 | ounces | Softened Cream Cheese |
| ½ | Apple Diced Finely; Peel on | |
| ½ | Pear Diced Finely; Peel On | |
| Flour For Dusting Chops | ||
| Salt & Pepper To Taste | ||
Directions
In a large, heavy skillet over medium-high heat melt butter. Dredge the medallions in flour, sprinkle with salt and pepper to taste. Saut‚ the medallions in the butter for approximately 2 to 3 minutes per side. Remove from the skillet and set in a warm place.
Add the onion to the skillet and caramelize slightly. Flambe with the brandy.
Add the apples, pears and heavy cream. Bring to a boil. Stir in the cream cheese and the sauce will automatically thicken.
Arrange the medallions on a plate and top with the sauce. Garnish with diced apples and pears.
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