The Lemon Grove

Directions:

• Add olive oil to a large, high-sided skillet set over medium-high heat.
• While the skillet is heating, spread a large sheet of plastic wrap or wax paper on a clean work surface. Add pork medallions and cover with another sheet of plastic wrap or wax paper. Lightly pound with a meat mallet or rolling pin until approximately ¼” thick.
• Remove top layer of plastic wrap and generously season the pork with the garlic powder, salt, and black pepper on both sides.
• Add the seasoned pork to the hot skillet and cook until golden brown on the first side, approximately 4-5 minutes or until it releases easily from the bottom. Turn the pork and cook for another 3-4 minutes, or until golden brown. Remove from heat and transfer the pork to a rimmed plate. Set aside.
• Note: The pork does not need to be completely cooked through at this point. The internal temperature will continue to rise while it rests, and it will be returned to heat later.
• Reduce heat to medium and add the butter and sliced mushrooms to the skillet. Add the rosemary and season with additional salt and black pepper, to taste. Cook, stirring occasionally, until the mushrooms are golden brown and start to release their liquid, approximately 5 minutes.
• Add the chicken broth and deglaze the bottom of the skillet by scraping up the brown bits from the bottom with a spatula.
• Add the cornstarch or arrowroot to a small bowl, along with some of the hot liquid from the skillet on top. Stir until the mixture is thoroughly combined without any lumps. Pour into the skillet and stir to incorporate.
• Return the pork and its juices to the skillet. Reduce heat to medium-low and cover. Simmer for 2-3 minutes or until the gravy thickens and the pork is heated through.
• Remove lid and transfer the pork and mushroom gravy to a serving platter. Garnish with fresh parsley and serve immediately with steamed broccoli or your choice of sides. Enjoy!