Pork Medallions and Sweet Onion Peppercorn Gravy with Garlic Butter Green Beans and Mushrooms
Prep & Cook Time:10-15 min.
Cook Within:4 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
“Gravy” brings to mind an almost chemistry-like procedure of combining liquids and solids, thickeners and looseners and all sorts of flavor boosters to pull together a sauce worthy of its meat (or potatoes!) We've taken away time and complication here, and left the amazing pepper-y flavor. Magic? No. Better living through chemistry.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pans
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
If using chicken breasts, follow same instructions as pork medallions in Step 1, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
If using filets mignon, follow same instructions as pork medallions in Step 1, cooking until filets reach minimum internal temperature, 5-8 minutes per side. Rest, 3 minutes.
If using pork chops, follow same instructions as pork medallions in Step 1, cooking until pork reaches minimum internal temperature, 5-7 minutes per side. Rest, 3 minutes.
If using mahi-mahi, pat dry, halve, and season both sides with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as pork medallions in Step 1, cooking until mahi-mahi reaches minimum internal temperature, 3-5 minutes per side.
Cook the Pork
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.
Cook the Vegetables
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.
Make the Gravy
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.
Finish the Dish
Plate dish as pictured on front of card, topping pork medallions with gravy and chives. Bon appétit!
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