Pork Medallions in Red Wine Sauce
Ingredients:
- - Pork medallions or center cut pork chops (sufficient for number of people)
- - one can Aunt Penny's white sauce
- - Red wine (cabernet or port do nicely)
- - 1/4 lb of mushrooms sliced or quartered
- - herbs - sage, thyme, rosemary, pepper
- - Optional - dried or fresh fruit - I like cranberries, blueberries and cherries
Preheat oven to 350 deg F. Sprinkle herbs on pork, and brown in a dry skillet. While pork is browning mix white sauce with 1/2 cup red wine or port in a casserole dish, add herbs to taste. Transfer browned pork to the casserole dish, add mushrooms and fruit. The wine mixture should just cover the pork, mushrooms and fruit. If necessary add more wine until volume is sufficient. Cover casserole dish and bake in oven for 30 minutes (for nice thick center cut chops), or less for thinner cuts. Remove from oven, remove pork, and thicken sauce on oven, adding a little flour or cornstarch if necessary. Serve with rice.
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