Slice pork into 1/2-inch round medallions; pound each slice to 1/4-inch thickness with a meat pounder or rolling pin. Season pork with salt and pepper on both sides.
Heat oil in a large skillet over medium-high. Add pork and cook until no longer pink, turning once, about 8 minutes total. Remove from skillet; arrange on serving platter and set aside.
Add butter to skillet; melt over medium heat. Add shallots and garlic cook until softened, about 3 minutes, stirring occasionally. Add broth and vinegar to skillet; bring to a boil over high heat. Cook, stirring, until mixture has thickened slightly, about 2 minutes. Add cheese and whisk to mix; cook 2 minutes.