Pork Medallions (or port chops in gravy) give you a home cooking feel with not much work. This recipe can be done with only a few ingredients and if you don’t have some on hand, you can substitute them pretty easily. Medallions are technically a pork tenderloin cunt into strips but you can also use a pork chop…. whatever you have on hand or whatever your local meat department has on sale. Fr this recipe, we used butterflied bone out pork chops. Serve with a potato dish, preferably massed.
- 2 Pork Tenderloins (or some pork chops)
- 1 tbsp Olive or Canola Oil
- 3 tbsp Butter
- 1/2 cup Chopped Yellow Onion
- 1 tbsp Minced Garlic
- 1/4 cup All-Purpose Flour
- 2 cups Chicken Broth
- 1 tbsp Worcestershire Sauce
- 1 tsp Rosemary
- 1 tsp Salt
- 1/2 tsp Black Pepper
- Prep the pork by slicing both pork tenderloins into equal pieces approximately 2″ wide. Pat each piece dry with a paper towel. Season with salt and pepper. You can also use pork chops.
- Heat oil in a skillet or over medium-high heat and add slices of pork to the pan once hot. Cook for 2-3 minutes per side until they are golden brown. Set aside.
- Melt butter and add onion. Cook for 5-7 minutes until tender.
- Add minced garlic and cook for 30-60 seconds until fragrant.
- Add flour and coat onion and garlic. Make a rue.
- Slowly add chicken broth while continuously stirring until smooth.
- Add Worcestershire sauce, and all seasonings and bring to a simmer for 5 minutes.
- If sauce does not thicken, add together cornstarch and cold water together in a small dish. Add it to the pan over high heat and stir.
- Add pork back to the pan and allow it to warm before serving.
- Serve with mashed potatoes
Like this Pork Medallions recipe? Check out some more pork recipes HERE.
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