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, 3-5 minutes per side. reserve pan to make sauce. while pork cooks, start green beans.

Cut mushrooms into ¼" slices. mince chives. Place a 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. Uncover, and stir in a pinch of salt and pepper. Remove from burner and stir in garlic butter. Cover and set aside.

return pan that was used to cook pork back to medium heat with 1 tsp olive oil. once hot add flour and stir until a batter like consistency forms. add ½ cup of water, chicken demi, coarse peppercorns, onion jam and a pinch of salt and pepper. bring to a simmer and stir often until mixture begins to thicken, 1 -2 minutes. if too thick add 1 Tbsp. water at a time until the consistency is to you liking.

Top pork with gravy and chives. Bon appetite!