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Mustard Shallot Pork Medaillons

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Ingredients

Adjust Servings:
4 Boneless Pork Chops
Salt
Bay Leaves
2 Tbsp + 2 Tbsp Butter
2 Tbsp Olive Oil
6-8 Shallots
2 cups Dry White Wine
2 Tbsp Dijon Mustard
1 Tbsp undiluted Chicken Stock
2 Tbsp Cream
handful Fresh Tarragon
handful Fresh Parsely

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Mustard Shallot Pork Medaillons

The highlights of this mustard shallot sauce for pork medillons or pork chops are the fresh herbs.

Features:
  • Healthy
Cuisine:

Ingredients

Directions

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Steps

1
Done

Marinate the pork in salt brind

Ad the pork chops or pork medaillons to a bowl of water with lots of salt and bay leaves. Let soak 2+ hours. Pat dry.

2
Done

Saute the Pork

Saute the pork in oil and butter. Remove from pan. Cover with foil.

3
Done

Make the Mustard Shallot Sauce

Add the diced sahallots to the same pan and cook until glazed. Deglaze with wine. Let simmer until reduced by half.

4
Done

Add the dijon mustard, the chicken stock and fresh herbs. Let simmer 5-10 min.

5
Done

Turn off the heat, stir in the cream. Add the pork medaillons back to the sauce for 3 min. Then serve.

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