1. Toss the pork medallions with the flour. 2. In a non-stock skillet, heat the oil over medium-high heat and saute the pork until seared all over. You will have to do this in two batches, total cooking time about 5 minutes. 3. Remove the pork as cooked to a bowl and set aside. 4. Pour off any oil remaining in the pan. 5. Add the butter and onion and cook over medium heat, stirring occasionally, until golden, about 5 minutes. 6. Add the mushrooms and cook, stirring often, until no liquid remains, about 4 minutes. 7. Stir in the paprika and cayenne. 8. Return the pork to the pan, stirring to coat. 9. Add the broth, lemon juice, and salt. 10. Bring to a boil and cook for 3 minutes. 11. Add the sour cream and parsley and heat through. ---------------------------------------------------------------------------
Nutrition
Ingredients
