Savory Pork Medallions with Potatoes

Instructions

Step 1 Season the pork medallions with salt, pepper, and garlic powder /n
Step 2 Heat olive oil in a large skillet over medium-high heat and sear the pork until golden brown on both sides, then remove and set aside /n
Step 3 In the same skillet, melt butter and sauté garlic and onion until fragrant and softened /n
Step 4 Add the potatoes and cook for a few minutes to lightly brown /n
Step 5 Pour in chicken broth and bring to a simmer, then cover and cook until potatoes are tender /n
Step 6 Stir in heavy cream, thyme, and paprika /n
Step 7 Return the pork medallions to the skillet and simmer until fully cooked and coated in sauce /n
Step 8 Mix cornstarch and water, then stir into the skillet to thicken the gravy /n
Step 9 Simmer for a few more minutes until the sauce reaches desired consistency /n
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 on the stovetop or in the microwave, adding a splash of broth or cream if needed. This dish can also be frozen for up to 2 months; thaw overnight before reheating.