Medaillons De Porc Au Camembert (Pork W/Camembert - France)

1. 1

   Put the pork fillets between 2 sheets of grease-proof paper or clear film & pound w/the flat side of a meat mallet or roll w/a rolling pin to flatten to a thickness of about 1/2-inch.

2. 2

   Sprinkle fillets w/pepper.

3. 3

   Melt butter in a heavy frying pan over med-high heat till it begins to brown & then add the meat.

4. 4

   Cook for 5 min (turning once) or till just cooked through.

5. 5

   Transfer to a warmed dish & cover to keep warm.

6. 6

   Add the wine to the same pan & bring to a gentle boil, scraping the meat drippings from the base of the pan.

7. 7

   Stir in the creme fraiche (or cream) + the herbs & bring back to a gentle boil.

8. 8

   Add the cheese, mustard & any meat juices that have accumulated from the warm meat.

9. 9

   Add more creme fraiche (or cream) as desired to reach your preferred sauce consistency & adjust seasoning to taste pref.

10. 10

    Serve immediately w/the sauce & garnish w/the chopped parsley.

* Per serving · 4 servings · Values may vary.