Pork Medallions with Lemon-Caper Sauce

Instructions

1. Prepare the pork
   Place the pork medallions between sheets of plastic wrap and gently pound to an even 1/2-inch thickness. Season both sides with salt and pepper, then lightly dust with flour, shaking off any excess.
2. Sear the medallions
   Heat olive oil in a large skillet over medium-high heat. Add the pork medallions and cook until golden brown, about 2-3 minutes per side. Transfer to a plate and tent with foil to keep warm.
3. Make the sauce base
   Reduce heat to medium and add the minced shallot to the same skillet. Cook until softened, about 1 minute. Add garlic and cook for 30 seconds until fragrant. Pour in the white wine, scraping up any browned bits from the bottom of the pan, and simmer until reduced by half, about 2 minutes.
4. Finish the sauce
   Add the chicken broth, lemon juice, and capers. Bring to a simmer and cook until the sauce reduces slightly and thickens, about 5 minutes. Remove from heat and whisk in the butter until melted and sauce is silky.
5. Return pork to the sauce
   Return the pork medallions to the skillet, along with any accumulated juices. Spoon the sauce over the pork and simmer gently for 1-2 minutes until the pork is heated through and cooked to an internal temperature of 145°F (63°C).
6. Garnish and serve
   Sprinkle with fresh parsley and garnish with lemon slices. Serve immediately, spooning additional sauce over each portion. Pairs well with roasted potatoes or steamed vegetables.