Chilli & Lemony Pork Medallions

Who would’ve thought that a combination of lemon and chilli goes surprisingly well with pork medallions. With minimum preparation this quick and easy dish is perfect for a mid-week supper or even an impromptu dinner party.



(Original recipe came from ‘Delicious’ magazine)


4-6 medallions (depending on the size)

2 tablespoons olive oil

1 red chilli, deseeded and finely sliced

150ml dry white wine

juice of 1/2  lemon

200ml tub half-fat crème fraîche

handful of chopped chives or spring onion

salt and pepper to taste


1. Bash each pork medallion with a rolling pin to flatten out, season all over. Heat half the oil in a large frying pan over a high heat, add the pork and fry about 5 minutes on each side.  Remove with a slotted spoon, set aside, cover over with the foil and leave it to rest aside.

2. Add the chilli to the pan and cook, stirring, for 1 minute. Pour in the wine and bubble until reduced by half, then stir in the lemon juice and crème fraîche. Reduce the heat and simmer the sauce for 5 minutes, until thickened slightly.

3. Serve pork medallions with any of your preferred accompaniment, such as rice, potatoes, pasta. (We had it with sweet potato mash). Divide the pork and sauce between the plates and sprinkle each with a few of the chopped chives or spring onions.



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