Pork Medallions in Crème Fraiche Sauce

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

500 g pork medallions
1 can mushrooms, whole (alternatively the same amount fresh)
300 ml broth
cheese, grated
2 cups Crème fraîche Balance

Instructions

Fry the pork medallions in a pan and then put them in a baking dish.
Mix a sauce from the broth and crème fraiche (crème légère works just as well, of course!) - it should not be too runny and must then be thickened a little if necessary. Drain the mushrooms or clean fresh mushrooms and add to the pork medallions. Pour the sauce over it and sprinkle the cheese over it.
Put in the preheated oven at approx. 180 ° C for 20 minutes.
Herbal baguette also tastes delicious.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.