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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