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Pork medallions in crème fraîche sauce

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Ingredients for 2 servings:

  • 500 g pork medallions
  • 1 can mushrooms, whole (alternatively same amount fresh)
  • 300 ml broth
  • n. B. cheese, grated
  • 2 cups of Crème fraîche Balance

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Brown the pork medallions in a pan and then place them in a casserole dish. Mix the broth and crème fraîche (crème légère works just as well, of course!) to make a sauce. It shouldn’t be too runny, so you may need to thicken it a bit. Drain the mushrooms or trim fresh ones and add them to the pork medallions. Pour the sauce over the mushrooms and sprinkle with the cheese. Bake in a preheated oven at approximately 180°C for 20 minutes. Serve with herb baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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