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.