Introduction
Creamy Pork Medallions with Mushrooms is a rich and savory dish that combines tender pork medallions with a luscious, creamy sauce and earthy mushrooms. This meal is perfect for a weeknight dinner or a special occasion. The pork medallions are pan-seared to golden perfection, then bathed in a creamy mushroom sauce that’s both comforting and indulgent. It’s easy to make but tastes like it’s been cooked by a professional chef!
Ingredients
For the Pork Medallions:
- 4 boneless pork chops or pork tenderloin, cut into 1-inch thick medallions
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme or rosemary, finely chopped (optional)
For the Creamy Mushroom Sauce:
- 1 cup mushrooms, sliced (cremini, white, or a mix)
- 1/2 cup heavy cream
- 1/2 cup chicken broth (or vegetable broth)
- 1 tablespoon Dijon mustard (optional, for extra flavor)
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Pork Medallions:
Season the pork medallions with salt and pepper on both sides. - Sear the Pork:
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the pork medallions and sear for 3-4 minutes per side, until golden brown and cooked through (internal temperature should reach 145°F or 63°C). Remove the pork from the skillet and set aside on a plate, tented with foil to keep warm. - Cook the Mushrooms:
In the same skillet, reduce the heat to medium. Add the butter and let it melt. Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown. - Make the Creamy Sauce:
Add the minced garlic and thyme (if using) to the mushrooms and cook for another minute. Stir in the chicken broth, scraping up any browned bits from the bottom of the pan. Allow it to simmer for 2 minutes to reduce slightly. Then, add the heavy cream and Dijon mustard (if using). Stir to combine, and let the sauce simmer for another 3-4 minutes until thickened. - Combine the Pork and Sauce:
Return the pork medallions to the skillet, spooning the creamy mushroom sauce over them. Cook for an additional 2 minutes, allowing the pork to absorb some of the sauce and get fully coated. - Garnish and Serve:
Sprinkle the finished dish with freshly chopped parsley for a burst of color. Serve the creamy pork medallions with your favorite side dishes such as mashed potatoes, rice, or steamed vegetables.
Description
This Creamy Pork Medallions with Mushrooms recipe combines succulent pork with a velvety mushroom sauce that’s rich, savory, and comforting. The combination of pork and mushrooms is timeless, and the creamy sauce adds a luxurious touch that elevates the dish. It’s a perfect balance of flavors and textures, from the tender, pan-seared pork to the creamy, garlicky sauce.
Tips
- Don’t Overcook the Pork: Pork medallions cook quickly, so be sure not to overcook them. Using a meat thermometer to check the internal temperature (145°F or 63°C) will help ensure they’re perfectly done.
- Use Fresh Herbs: Fresh thyme or rosemary adds an aromatic layer to the sauce, but you can skip them if you prefer a more basic flavor.
- Thicken the Sauce: If the sauce isn’t thick enough for your liking, simmer it a little longer or add a teaspoon of cornstarch mixed with water to help it thicken.
Variations
- Add Vegetables: You can add other vegetables like spinach, peas, or bell peppers to the sauce for more color and flavor.
- Spicy Version: Add a pinch of red pepper flakes or a dash of cayenne pepper to the sauce for a spicy kick.
- Mushroom Variety: Use a mix of wild mushrooms such as shiitake, oyster, or portobello for a deeper, more earthy flavor.
- Pork Tenderloin: If you prefer leaner meat, you can use pork tenderloin instead of chops. It will cook more quickly and will be slightly more tender.
Correction
- Too Thin Sauce? If the sauce is too thin, let it simmer for a few extra minutes to reduce and thicken.
- Dry Pork? Be careful not to overcook the pork. You can also brine the pork medallions for 30 minutes before cooking to ensure they stay moist and juicy.
- Too Salty? If the sauce gets too salty, add a little more cream or broth to balance the flavors.
Enjoy
Serve these Creamy Pork Medallions with Mushrooms alongside mashed potatoes, rice, or even a fresh salad for a comforting, delicious meal. The rich, creamy sauce paired with the tender pork will surely become a family favorite. Enjoy the creamy, savory goodness in every bite!