- Combine the flour, thyme, and salt in a shallow bowl. Cut the pork into 8 equal-sized medallions.
- Melt the butter with the oil in a large frying pan over medium-high. While it’s melting, dredge a piece of pork in the flour mixture. Shake off the excess, then place the piece cut-side-down into the pan, pressing gently on the pork with your fingers to flatten it slightly. Repeat with the remaining pork. Cook 2 to 3 minutes per side, or until golden. Transfer the pork to a plate.
- Add the apple juice and brandy to the pan and increase the heat to high. Bring to a boil and cook, scraping up the brown bits from the bottom of the pan, for about 1 minute. Add the pork back to the pan and reduce the heat to medium. Cook, turning the pork over every now and then, 5 to 7 minutes, or until the pork is cooked through or an instant-read thermometer inserted into the centre of one piece reads 150°F. Transfer to a serving platter.
- Add the cream and Dijon to the pan and whisk to combine. Cook about 1 minute, or until thickened slightly. Pour over the pork.
- I serve this with Perfect Mashed Potatoes to soak up the sauce, and Buttery Mushrooms for texture.
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