Pat pork medallions dry, and season all over with ¼ 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. Remove from burner. Transfer pork to a plate. Rest, 3 minutes. Wipe pan clean and reserve. While pork cooks, start green beans.

Cut mushrooms into ¼" slices. Mince chives. 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. 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 and stir in garlic and herb butter and a pinch of salt and pepper. Cover and set aside.

Return pan used to cook pork to medium heat with 1 tsp. olive oil. Add flour to hot pan and stir constantly until a batter-like consistency forms. Add ½ cup water, chicken demi-glace, coarse black pepper, onion jam, and a pinch of salt and pepper. Bring to a simmer, while 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.

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