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Pork Medallions With Chanterelles

Pork Medallions With Chanterelles created by MaryMc

This wonderful recipe came from the IWK cookbook (the childrens' hospital here in Halifax, Nova Scotia). You can also use regular mushrooms if Chanterelles not available. Enjoy.

Ready In:
50mins
Serves:
Units:

ingredients

  • 4 tablespoons clarified butter (see note at bottom)
  • 4 pork medallions (1 inch thick)
  • 4 shallots, finely chopped
  • 1 cup mushroom, sliced
  • 1 cup whipping cream
  • 1 12 tablespoons cognac
  • 1 12 tablespoons horseradish
  • 4 tablespoons parsley
  • salt and pepper

directions

  • To clarify butter, heat until almost boiling.
  • Remove from heat and allow to cool slightly; skim top.
  • Heat clarified butter over med. heat.
  • Add pork and saute until done, which takes about 8 mins.on each side.
  • Remove medallions and add shallots.
  • Cook until done.
  • Add remaining ingredients and adjust seasoning.
  • Heat thoroughly and return pork to pan.
  • Heat and serve.
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RECIPE MADE WITH LOVE BY

@waynejohn1234
Contributor
@waynejohn1234
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"This wonderful recipe came from the IWK cookbook (the childrens' hospital here in Halifax, Nova Scotia). You can also use regular mushrooms if Chanterelles not available. Enjoy."
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  1. MaryMc
    Pork Medallions With Chanterelles Created by MaryMc
    Reply
  2. MaryMc
    The sauce was really tasty! I may have overcooked the pork, because it was tough. Next time I think I'd try using thinner pork medallions--they might be easier to sauté and get them right.
    Reply
  3. mama smurf
    Fixed this for dinner...wonderful! I did add some minced garlic because we love garlic but made as written. Thank you for a delicious recipe.
    Reply
  4. waynejohn1234
    This wonderful recipe came from the IWK cookbook (the childrens' hospital here in Halifax, Nova Scotia). You can also use regular mushrooms if Chanterelles not available. Enjoy.
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