Sunday, May 28, 2017

Leave It To Cleaver

 

A very warm welcome to our friend, Victoria Hamilton. She always brings delicious recipes and fun giveaways. And this time around, she gets the prize for the cutest cover and most clever title, LEAVE IT TO CLEAVER! How cute is that? It's the 6th book in her Vintage Kitchen Mystery series.

Don't forget to leave a comment to enter the giveaway.




Pork Medallions with Mushroom Sage Cream Sauce

I’ve been joking lately that you could eat dirt with butter and cream and it would taste just fine. I’m not sure that’s true, never having tried it, but I can tell you that chicken or pork in a cream sauce is delicious! I tried this recipe with chicken last week and it was so good I vowed to try it with pork medallions, and voila, here you go: that elusive thing, a recipe that is fast, easy and delicious!

Pork Medallions with Mushroom Sage Cream Sauce

Ingredients:
1 ½ pound pork loin or pork chops, boneless
4 tbsp butter, divided
1 – 2 tbsp olive oil
10 ounces cremini mushrooms, quartered
1 clove garlic, minced
½ cup chicken stock
Sprig of sage leaves, fresh, or 1 tsp dried sage
1 cup (or more) heavy (35 %) cream

Seasoned Flour:
1 cup AP flour
2 tsp salt
1 tsp fresh ground pepper
2 tsp garlic powder

Instructions:

1 – Halve or quarter mushrooms and set aside.
2 – If using pork loin roast, slice pork in ¾ inch thick slices, or cut pork chops into uniform size pieces. Pound between two sheets of waxed paper with meat mallet into uniform thickness, about half inch.
3 – Mix seasoned flour ingredients in plastic storage bag. Shake the pork medallions in the flour mixture and set aside.
4 – Heat 2 tbsp of butter and 1 tbsp of olive oil in large skillet over medium heat (I used an electric fry pan) and brown the pork on both sides. You may have to do this in batches. Remove browned pork from pan and set aside.
5 – Add the remaining 2 tbsp of butter to the skillet (and  little more olive oil, if needed) and sauté the mushrooms and garlic over medium heat for about five minutes, or until the mushrooms are lightly browned.
6 – Add the half cup of stock and the sage to the pan, deglaze, loosening up any of the yummy brown bits, then add pork back to the pan, cover, reduce heat and cook for ten to twenty minutes, depending on how thick your chops are. I did a small test piece just to know when it was cooked through.
7 – Remove chicken and mushrooms from pan. Add the cream (I’ll confess I used the whole container – you can never have too much sauce!) and simmer on low/medium until the sauce is reduced and starting to thicken. Once it is to a creamy consistency, add the pork medallions back into the sauce, turning it so it is coated, and heat through. The sauce should thicken a little more at this stage.
8 – Serve the pork medallions with the mushrooms and sauce spooned over. I haven’t tried it, but I think the sauce would be delicious over noodles or a rice pilaf.

And… enjoy!




 



 About Leave It To Cleaver
Book #6 in the Vintage Kitchen Mystery series, by Victoria Hamilton!
Publisher: Beyond the Page (Available mid-June in print and ebook from Amazon, B&N, and as an ebook from other vendors!)
Jaymie Leighton, planning a big event in her own life along with her sister, Becca, is distracted by the 33 year-old mystery of two missing local teens, schoolmates of Becca’s. It’s a very odd trip back in time and gives her a glimpse of her sister’s life as a teenager when Jaymie was just an infant. But some of the secrets she uncovers may have devastating repercussions in the families of her best friend in the world, Valetta Nibley, and others close to her!
For more information, visit http://www.victoriahamiltonmysteries.com – or – find me on Facebook! Victoria Hamilton, Author
Giveaway!

Comment here to enter to win a limited edition ‘Cozy up to a great mystery!’ mug, pen, fridge magnet and bookmark! US and Canada addresses only, please.



43 comments:

  1. Fabulous recipe, book, and giveaway offer! Wishing you a wonderful rest of the long weekend. EMS591@aol.com

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  2. This recipe looks yummy and what a great giveaway! Thanks for the chance!
    karen(dot)kenyon(at)rogers(dot)com

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  3. Love the cover and I will have to try the recipe. Thank you or the chance. lady(dot)janel(at)hotmail(dot)com

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  4. Great prizes! That recipe does look good so I will definitely take note of it. I love pork medallions but not pork chops! njcar22@aol.com

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  5. I love the series and own about half of them. I'd love to add this one to my collection. About that recipe, I think I can work with it if I use veal medallions and fiddle with the way the sauce is made so that it's Kosher. LOL

    NoraAdrienne (at) gmail (dot) com

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  6. Thanks for the recipe and giveaway! I really enjoy this series and I am really looking forward to reading the book!!!

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  7. Yummy. I'm going to try that recipe Monday. Thank you! I love your vintage kitchen series and once I find on my Kindle, its a go. trece46@comcast.net. enjoy the holiday

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  8. Recipe looks good! Thank you for the opportunity. mommy_to_zoe@hotmail.com

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  9. Love the recipes and try them...thank you for the review and contest. I would love to read this book...
    Marilyn ewatvess@yahoo.com

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  10. Love the cover! Recipe looks good. Haven't done chops like this in a long time. Lovely giveaway. Della at deepotter (at) peoplepc (dot) com

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  11. Yes, butter and cream can make most recipes taste great! And pork with mushrooms is a nice combination. Thanks for the nice giveaway.
    grace dot koshida at gmail dot com

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  12. I love you vintage kitchen series. When I go antiquing that is one of the areas that I have to check out. Your recipe looks good but I'm not much of a cook. What a wonderful giveaway!! Enjoy your holiday weekend. pgenest57 (at) aol (dot) com

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  13. Thanks for the recipe. I love the taste of sage! And the sauce will add some moisture and richness to the pork. tinahitchcock@yahoo.com

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  14. I will definitely be trying this recipe, thanks for sharing. Looking forward to Leave It To Cleaver, looks like another great read.
    debbie.erickson14@gmail.com

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  15. I would love a cozy up mug. Cozy mysteries are the best reads while enjoying a cup of coffee or tea.
    judytucker1947@gmail.com

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  16. I love this series, the first book was my first Cozy. The recipe looks delicious.

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  17. Great recipe...looking forward to reading your book...love the Cozy Mysteries🌷 Cmeier2001@live.com

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  18. I love the cover. I look forward to reading what looks to be a fun book! CFinn75 at aol . com

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  19. The pork medallions sound yummy

    Pugpower63@gmail.com

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  20. The recipe sounds amazing. I can't wait to read the book :)
    Thanks for the chance

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  21. You gave away the fact that this was a chicken recipe first--"7 – Remove chicken and mushrooms from pan."!
    It does sound tasty. Perhaps a splash of sherry or Madeira added to the sauce?

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    Replies
    1. OMG, I can't believe I missed that!!! Soooo funny!!

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  22. I first found your books last year on Audible and quickly fell in love with this series. I live in Michigan but my Mum is from Canada, so your way of writing feels famliar and enjoyable. I want some of your butter tarts ��.
    Thank you for your work,
    Danielle Marshall
    Dani3818@yahoo.com

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  23. Would love to win. Thank you for the chance. Will be trying the recipe.
    angelbear19662000@yahoo.com
    Mary Fidler

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  24. Can't wait to try this recipe! What a cute giveaway! I've been finding so many new authors to read, I'll Need another bookshelf! Thank you! Enjoy your weekend!

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  25. I would love to try your recipe and read your book. Thanks for the very nice giveaway! lclee59(at)centurylink(dot)net

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  26. Mmm that cream sauce looks super yummy. turtle6422(at)gmail(dot)com

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  27. Love the cover, thanks for the recipe! So excited for the new book! Thanks for the fun giveaway too!
    JHolden955(at)gmail(dot)com

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  28. This is lovely, my wife's absolute favourite, thank you so much!

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  29. Love the cover and the title of your newest book. Looking forward to reading the book, sounds like a great addition to a great series.
    diannekc8(at)gmail(dot)com

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  30. I like mushrooms but I've never cooked with sage.
    sgiden at verizon(.)net

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  31. The recipe looks delectable. Thanks for your great feature. saubleb(at)gmail(dot)com

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  32. Your book sounds captivating and special. I will attempt this recipe. elliotbencan(at)hotmail(dot)com

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  33. Love the title and am anxious to try the recipe. I'm always looking for some thing new to make. dbahn(at)iw(dot)net

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  34. This looks and sounds great. I love the new book's cover. Cant wait to read it. Thanks for the chance to win the cute prizes. kayt18 (at) comcast (dot) net

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  35. it's true -very cute cover and sounds like an interesting mystery!
    dkmouser@aol.com

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  36. Delicious sounding recipe! The cover is really neat! The mug is awesome

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  37. That looks like an awesome recipe! And I love the idea of the vintage kitchen series, in fact I started collecting it. Thank you for the giveaway! barbie17 (at) gmail (dot) com

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  38. This looks great and I can't wait for book 6 centraleast2 at gmail dot com

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  39. Thanks for another great recipe ~ so excited for this book! :)

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