Heat butter in a heavy skillet over medium-high heat until foam subsides. Add pork medallions and sauté until browned, about 5 minutes per side. Remove pork from skillet and cover to keep warm.
Add minced garlic to skillet and sauté until aroma is released, about 30 seconds.
Add chicken broth, scraping up any browned bits. Simmer liquid 2-3 minutes to reduce slightly.
Remove skillet from heat and whisk in sour cream, mustard and dill. Season with salt and pepper.
Return pork to skillet along with any juices that have accumulated. Reheat over medium heat for just 2-3 minutes. Transfer to a platter and serve immediately
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (675g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 807 (61%)|
|Amt Per Serving||% DV|
|Total Fat 89.7g||120 %|
|Saturated Fat 30.8g||154 %|
|Monounsaturated Fat 34.9g|
|Polyunsanturated Fat 16.4g|
|Cholesterol 494.5mg||152 %|
|Sodium 586.6mg||20 %|
|Potassium 1587.5mg||42 %|
|Total Carbohydrate 1.8g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1.5g|
|Protein 121.9g||174 %|
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Calories per serving: 1331
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