Medallions Of Pork
|Medallions of pork||6 (Rib Chops/Boned And Tied, 1 1/2 Inch Thick)|
|Lemon||1⁄2 , juiced|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Chopped thyme||1⁄2 Teaspoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
Melt butter in a skillet.
Saute the medallions until brown, about 3 minutes on each side.
Remove from pan.
Add the lemon juice, chicken stock, and thyme and boil 3 minutes.
Add the cream and bring to a boil.
Turn burner to medium.
When the mixture coats a spoon (3 to 5 minutes), put back medallions.
Season with salt and pepper.
Simmer for 20 minutes until tender.
If there is too much sauce, reduce.
Remove strings from meat and pour sauce over medallions.