Recipe of Speedy Pork Medallions in a Mushroom Cream Sauce
Hey everyone, it's Drew, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Recipe of Speedy Pork Medallions in a Mushroom Cream Sauce. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Pork Medallions in a Mushroom Cream Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pork Medallions in a Mushroom Cream Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pork Medallions in a Mushroom Cream Sauce is 2-3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Pork Medallions in a Mushroom Cream Sauce estimated approx 30 minutes.
To get started with this particular recipe, we must first prepare a few components. You can cook Pork Medallions in a Mushroom Cream Sauce using 22 ingredients and 4 steps. Here is how you can achieve that.
This dish is a pork loin pounded and breaded with panko bread crumbs to give the pork a little crunch. Then it is covered in a great mushroom cream sauce with a jalapeño to give it a little kick.
Ingredients and spices that need to be Take to make Pork Medallions in a Mushroom Cream Sauce:
- 2 boneless pork loin chops (about 1 lb)
- 4 large button mushrooms sliced thinly
- 1 shallot minced
- 1 jalapeño minced (don’t add if you don’t like spicy food)
- 1/4 tsp salt
- 1/2 tsp black pepper
- 2 cloves garlic minced (1/2 Tbsp)
- 1 cups beef broth
- 1/4 cup heavy cream
- 1/4 cup brandy
- 1 Tbsp Dijon mustard
- 1 Tbsp fresh lemon juice
- 2 Tbsp sour cream
- Corn starch slurry (1 tsp corn starch mixed with 1 tsp cold water)
- 4 Tbsp butter, cold and cut into pieces
- 1 green onion diced for garnish
- Dredge
- 2 eggs beaten with 2 Tbsp water
- 1/2 cup flour
- 2 cup Panko bread crumbs
- 1 Tsp sriracha seasoning
- 1 Tsp black pepper
Steps to make Pork Medallions in a Mushroom Cream Sauce
- Pound pork loin chops to 1/4” thickness. You will probably need to cut the loin chops as they will be to thick. Dredge pounded pork in the egg wash first and then through the bread crumbs/seasoning mixture. In a hot large skillet add 2 Tbsp olive oil and 2 Tbsp butter. Cook pork to just done, about 1.5-2 minutes each side. Remove to a serving platter and cover.
- Add mushrooms and cook until browned. Add the shallot, jalapeño, salt and pepper, and cook to soften. Add garlic and cook 1 minute. Now the fun part. On low heat add brandy, and tilt the pan to ignite the alcohol. Warning: flames can be high so be careful. Use a long match if you don’t have a gas stove.
- When flames die out add beef broth, cream, lemon juice and mustard. Bring to a simmer and cook for 5 minutes. Add sour cream and corn starch slurry and mix in. Add butter pieces and mix in. Taste and add salt or pepper if needed. If the sauce needs to be thickened more add additional corn starch slurry.
- Pour mushroom sauce over the pork and reserve some to serve with the meal. Garnish with green onions. Plate and enjoy. Rice is a great sitde with this pork.
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