| 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 |
tb |
Butter 1 tbsp. Finely Minced Onion |
| 2 |
tb |
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.
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