Noel's Medallions of Local Pork in a Creamy Mushroom and Shallot Sauce Votes: 4 Rating: 5 You: Rate this recipe! Categories Pork Date Night Dinners Meals & Courses, Seasonal Noel mcMeel 10Mins Prep Time 15Mins Cook Time ModerateSkill Level Save this recipe people Ingredients 8 Pork fillet medallions 75g each or 4 pork chops 55 g Butter sea salt and ground black pepper 175 g Mushrooms sliced 2 Shallots thinly chopped 2 sprigs of fresh rosemary or a shake of dried 1/4 cup stock chicken or pork 125 ml tub of double cream 1 tbsp Parsley chopped Share this recipe Cooking Instructions Rub the pork in the sea salt and pepper Heat the butter in a heavy-based frying pan over a medium heat. Add in the pork and brown each side. Take care not to over-cook the pork , so no longer than 2 minutes on each side. Remove the pork from the pan and keep warm. To the pan, add shallots - fry for about 3 minutes until slightly coloured and keep stirring to avoid burning. Add the mushrooms and rosemary and fry for a further 5 minutes, until the mushrooms have softened, browned and juices have evaporated. Now add your twist! Stir in the stock and cream, and season with salt, ground pepper and the parsley. Return the pork to the pan, bring to the boil and let it simmer for 2 minutes. Serve at once and enjoy with my crushed baby boiled potatoes or rice.