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
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
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!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.