Pork Medallions With Mustard-Caper Sauce

Pork Medallions With Mustard-Caper Sauce

Ingredients:
pork, fresh, loin, tenderloin, separable lean only, raw
butter, without salt
shallots, raw
soup, chicken broth or bouillon, dry
cream, whipped, cream topping, pressurized
capers, canned
mustard, prepared, yellow

Directions:
Using meat mallet or rolling pin, flatten pork rounds slightly to an even 1/2-inch thickness (if the cuts aren't an even 1/2 inch).
Sprinkle with salt and pepper.
Melt butter in heavy large skillet over medium-high heat.
Add pork to skillet and saute until brown and cooked through, about 2 minutes per side.
Transfer pork to plate.
Add shallots to skillet and stir 1 minute.
Add chicken broth and cream.
Boil until sauce is thick enough to coat spoon, stirring up browned bits, 3-5 minutes.
Mix in capers and mustard.
Return pork to sauce.
Simmer mixture until pork is heated through, about 1 minute.
Season to taste with salt and pepper and serve.