Earlier this week, I made Pork Medallions with Mustard-Chive Sauce for dinner. I've made this dish before and it's easy and tasty. I gathered all the ingredients and got to work.
The Bon Appetit recipe is here.My changes to the recipe:
- sour cream instead of creme fraiche
- regular Dijon mustard instead of whole grain Dijon
- cooking wine, not real wine
- dried herbs, not fresh herbs
- no parsley
- no garlic
- onions instead of leeks
- cook pork in oven, not in skillet
While I made the sauce, 2 huge pork chops baked in the oven. I cooked them for 45 minutes at 350.
After they rested a bit, I sliced them and added them to the sauce.
The skillet of pork & sauce got to simmer away until SP got home! Meanwhile, I baked some Pillsbury frozen biscuits:
And when SP got home, we microwaved some frozen broccoli:
Yum! A simple and tasty weekday meal - with leftovers!
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