With the richness f cognac and the surprising freshness of dill these wonderful medallions are a quick and sophisticated diner choice.
Heat the butter in a heavy skillet over medium high heat until the foam subsides. Add the pork medallions and sauté about 5 minutes each side, until nicely browned. Remove the pork form the skillet and keep warm. Add the chicken stock, cognac, and garlic to the skillet, making sure to scrape up any brown bits for the bottom of the pan. Reduce the liquid for 2-3 minutes. Remove the skillet from the heat and very slowly blend in the sour cream, 1 spoonful at a time.
return the pork to the pan, along with any juices that have accumulated on the platter. Cook the pork over medium low heat for 2 to 3 minutes. Transfer the pork to the platter, pour the sauce over, and sprinkle with pepper and dill. Serve immediately.
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Serving Size: 1 Serving (111g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 153 | ||
Calories from Fat: 74 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.2g | 11 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 63.6mg | 20 % | |
Sodium 101.2mg | 3 % | |
Potassium 334.3mg | 9 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.3g | ||
Protein 16.4g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 153
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