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.
