Sautéed Pork Medallions with Apple and Pear
An elegant harvest-time dish of breaded pork medallions served with a brandied apple and pear cream sauce.
4 (3-ounce) pork medallions
All-purpose flour for dredging
Salt and pepper to taste
2 tablespoons butter
2 tablespoons finely minced onion
1/4 cup apple, pear or plain brandy
1 unpeeled apple, cored and finely chopped
1 unpeeled pear, cored and finely chopped
1/4 cup heavy cream
4 ounces cream cheese
- Dredge the medallions in flour and season with salt and pepper to taste. Saute 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 apple, pear and heavy cream. Bring to a boil. Stir in the cream cheese and heat thoroughly; do not boil.
- Arrange the medallions on a plate and spoon the sauce over top.
Makes 4 servings.