Pork Medallions With Mustard-Caper Sauce

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I bought thin cut pork chops, cut the fat off then cut them into medallions. I fried them in extra virgin olive oil after dredging them through flour, eggs (fresh from the chickens!) and Panko. I served them with mashed potatoes and steamed asparagus, and dizzled it all with a mustard-caper sauce I adapted from a 1997 Bon Appetit recipe.

Mustard-Caper Sauce (none of these ingredients need to be in exact amounts)

1 Tbsp. butter
1/4 cup sliced shallots
1 cup chicken broth
2 Tbsp. heavy cream
1 1/2 Tbsp. capers
1 Tbsp. Dijon mustard

Put all of the ingredients in a small pan and heat until shallots are tender.

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2 thoughts on “Pork Medallions With Mustard-Caper Sauce

  1. The wonderful thing here, apart from the delicious-sounding recipe, is the sense of adventure. You are cooking yourself into creativity and innovation, with your adaptation of sauces and pairings of sides. This looked tender and succulent and full of zest. What a joy.

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