| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Shelf life, Shelf1 | 1 | Servings | |
INGREDIENTS
| 4 | 3 oz. Pork Medallions, Cut | |
| from 2 boneless | ||
| center-cut pork | ||
| chops | ||
| 1 | T | Butter 1 tbsp. Finely Minced |
| Onion | ||
| 2 | T | Apple or Pear or Regular |
| Brandy | ||
| 2 | oz | Heavy Cream |
| 2 | oz | Softened Cream Cheese |
| 1/2 | Apple Diced Finely, Peel on | |
| 1/2 | Pear Diced Finely, Peel On | |
| Flour For Dusting Chops | ||
| Salt & Pepper To Taste |
INSTRUCTIONS
In a large, heavy skillet over medium-high heat melt butter. Dredge the medallions in flour, sprinkle with salt and pepper to taste. Saut the medallions in the butter for approximately 2 to 3 minutes per side. Remove from the skillet and set in a warm place. Add the onion to the skillet and caramelize slightly. Flambe with the brandy. Add the apples, pears and heavy cream. Bring to a boil. Stir in the cream cheese and the sauce will automatically thicken. Arrange the medallions on a plate and top with the sauce. Garnish with diced apples and pears. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2448
Calories From Fat: 809
Total Fat: 90.9g
Cholesterol: 907.1mg
Sodium: 766.6mg
Potassium: 5590mg
Carbohydrates: 144.1g
Fiber: 13.5g
Sugar: 109.5g
Protein: 259.4g