2/3 cup white wine (or white grape juice with a splash of vinegar)
2/3 cup half-and-half
1 clove garlic, pressed
2 tbsp capers, divided
Instructions
In large skillet over medium heat, melt butter (with
a dash of olive oil to keep it from burning) and
cook pork medallions about 3-4 minutes on each side.
Salt to taste. Remove pork and keep warm.
For the sauce- Add wine to skillet drippings.
Bring to a boil and using a wire whisk, scrape up
any browned bits in the skillet. Now lower the
heat (very important) and add the half-and-half
and garlic. Cook and stir 3 minutes or until
reduced - do not bring to a boil or the sauce will
break. Remove from heat, and stir in capers. To
serve, pour sauce over pork.
Originally Submitted
6/16/2013
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