PREWRITTEN Pat pork medallions dry, and season both sides with a 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. Wipe pan clean and reserve. While pork cooks, start green beans.

pic in

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 (stirring once halfway through), 7-9 minutes. [CHECK TIME] If green beans need more time, add 1 Tbsp. water and stir occasionally, 1-3 minutes. Uncover, and stir in a pinch of salt and pepper. Remove from burner and stir in garlic butter. Cover and set aside.

[pic: green bean mixture, stirring in butter]

Return pan used to cook pork to medium heat with 1 tsp. olive oil. Add flour and stir until a batter-like consistency forms. Add ½ cup water, chicken base, coarse black pepper, onion jam, and a pinch of salt and pepper. Bring to a simmer and stir often until mixture begins to thicken, 1-2 minutes. [CHECK TIMING] _If too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.

[pic: gravy]

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

[plated pic is fine]