Instructions
Step 1: Season the pork medallions with Italian seasoning, paprika, salt, and black pepper.
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Step 2: Heat olive oil and butter in a skillet over medium-high heat.
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Step 3: Add pork medallions and sear for 3–4 minutes per side until golden brown and cooked through. Remove and set aside.
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Step 4: In the same pan, melt butter and sauté garlic until fragrant.
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Step 5: Pour in chicken broth and scrape up any browned bits from the pan.
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Step 6: Add heavy cream and bring to a gentle simmer.
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Step 7: Stir in Parmesan cheese, Dijon mustard, salt, black pepper, and Italian seasoning until smooth and creamy.
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Step 8: Return the pork medallions to the pan and spoon sauce over them.
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Step 9: Simmer for 3–5 minutes until everything is heated through and the sauce thickens.
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Step 10: Garnish with fresh parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth to maintain the sauce’s texture. This dish can be frozen for up to 1 month, though the sauce may slightly change upon reheating.
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