1. Trim and cut pork into 9 medallions, pounded tender to 1/8 - 1/4 inch thick). 2. Season both sides of medallions with salt, pepper and thyme; dredge in flour. 3. Heat a large nonstick pan over medium-high heat until hot add 1 tablespoon olive oil. 4. Place 1/2 the pork in to just brown quickly flip add onions and garlic; when browned remove only pork to plate and cover leaving the onions to caramelize, shift onions to side in pan and brown the rest of the pork adding additional oil if needed; remove just medallions to plate with rest of pork and cover. (Each side should take no more then 2 minutes. Be sure not to over cook for they will keep on cooking as they sit and when added back to the pan). 5. Deglaze pan adding chicken broth to the onions, scraping to release the bits from the pan, simmering till reduce by half. 6. Whisk in lemon juice and Dijon, add capers tossing to combine. 7. Return pork to coat and reheat. 8. Garnish-. 9. Fresh Lemon-Thyme Sprigs and Lemon slices. ---------------------------------------------------------------------------
Nutrition
Ingredients
