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| 4 | 3 oz. Pork Medallions; (Cut from 2 boneless |
| | Center-cut pork |
| | Chops) |
| 1 Esslöffel | Butter 1 tbsp. Finely Minced Onion |
| 2 Esslöffel | Apple or Pear or Regular Brandy |
| 2 x ca. 30 g | heavy cream |
| 2 x ca. 30 g | Softened Cream Cheese |
| 1/2 | Apple Diced Finely; Peel on |
| 1/2 | Pear Diced Finely; Peel On |
| | Flour For Dusting Chops |
| | salt |
| | pepper |
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In a large, heavy skillet over medium-high heat melt butter. Dredge the medallions in flour, sprinkle with salt and pepper to taste. Saut, the medallions in the butter for approximately 2 to 3 minutes per side. Remove from the skillet and set in a warm place.
Add the onion to the skillet and caramelize slightly. Flambe with the brandy.
Add the apples, pears and heavy cream. Bring to a boil. Stir in the cream cheese and the sauce will automatically thicken.
Arrange the medallions on a plate and top with the sauce. Garnish with diced apples and pears.
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