In the Den Kitchen–Pork medallions in a creamy garlic sauce

It’s been awhile since I blogged a recipe and one of the things on my list this year is to share more recipes with you all. Today’s recipe was found at What’s In The Pan and modified to suit our family and what ingredients I had on hand in the pantry.

This recipes serves 2 adults and one 7yo (The 3yo is too fussy for her own good and just ate the salad and potatoes)

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Take your pork from the fridge at least 20 minutes before you season them and make sure they are fully defrosted if they have been frozen. Warm (room temperature) meat cooks more evenly than cold.

Ingredients

Pork Chops

  • 2 tablespoons butter
  • boneless pork chops (we used 2 pork medallions and a larger pork steak
  • 1/4 cup plain flour
  • 1 teaspoon GIG Tuscan Capsicum dip (or mixed herbs or Italian seasoning)
  • Salt and freshly ground pepper to taste

Creamy Garlic Sauce:

  • 2 tablespoons butter
  • 3 cloves garlic minced
  • 1 tablespoon flour (or use leftover flour from pork chops dredging) – I used about 1 1/2 tablespoons for a slightly thicker sauce
  • 1/2 cup white wine
  • juice of 1 lemon
  • 1/2 cup chicken stock
  • 1/2 cup cream
  • 1 teaspoon GIG Tuscan Capsicum dip (or mixed herbs or Italian seasoning) – I left this out as I used the seasoned flour

Instructions

  1. Mix the flour and seasoning in a large bowl or zip lock bag. Chuck your chops in the floor and coat well.

  2. Heat your butter in a large heavy based pan over a medium high heat. I like to add a dash of olive oil so the butter doesn’t brown as quickly.

  3. Add your pork chops and sear for about 4-5 minutes each side. Remove pork from the heat and transfer to a plate. Cover to keep warm

Creamy Garlic Sauce

  1. Return your pan to the heat, add butter and garlic and cook for about 2 minutes over a medium heat. Add flour to the butter mixture and stir well.
  2. Slowly add the wine, stirring as you add and scrap any brown bits from the bottom of the pan. Lots of flavour there!
  3. Add your lemon juice, stock and cream. Stir.
  4. Add seasoning. Allow to simmer for 2-3 minutes. Taste your sauce and add more if needed.
  5. Reduce your heat and return your pork (& any accumulated juices) back to the pan.
  6. Reheat on low for 2-3 minutes, depending on the thickness of your pork – thicker pieces will take a bit longer.

We served this with salad (mostly fresh from our garden) and homemade potato wedges.

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