Pat pork medallions dry and season all over with 1/4 tsp. salt and a pinch of pepper.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pork medallions to hot pan and cook until lightly browned and pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.

Medallions thickness can vary; if you receive a thinner pork medallion, we recommend checking for doneness sooner.

Remove from burner. Transfer pork to a plate. Rest, 3 minutes.

Wipe pan clean and reserve.

While pork cooks, continue recipe.

Cut mushrooms into 1/4" slices.

Place another medium non-stick pan over medium heat and add 1 tsp. olive oil. Add green beans, mushrooms, garlic salt, and 1 Tbsp. water to hot pan. Stir to combine.

Cover and cook undisturbed until green beans are tender, 7-9 minutes, stirring once halfway through.

If green beans need more time, add 1 Tbsp. water and stir occasionally, 1-3 minutes.

Remove from burner. Stir in butter and a pinch of salt and pepper. Cover and set aside.

Return pan used to cook pork to medium heat and add 1 tsp. olive oil.

Add flour to hot pan and stir constantly until a batter-like consistency forms.

Add 1/2 cup water, demi-glace, coarse black pepper, onion jam, and a pinch of salt and pepper. Bring to a simmer, stirring often.

Once simmering, stir often until slightly thickened, 1-2 minutes.

If too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.

Remove from burner.

Mince chives.

Plate dish as pictured on front of card, topping pork medallions with gravy and chives. Bon appétit!