Join Simply Cookin' Chef Mitzi Stinson as she makes an elegant yet easy main course, Pork Medallions with Mushrooms and Artichokes.

This dish can dress up your dinner table in just 35 minutes any night of the week. The white wine cream sauce is so smooth and rich, your dinner guests are sure to clear their plates.

Care to venture even more upscale? Replace the pork with veal scallops for a twist on this delectable dish.

Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 4 servings

Recipe courtesy Bon Appetit Magazine, modified by Simply Cookin' Chef Mitzi Stinson

1/4 cup all-purpose flour

1/2 tsp. salt

1/2 tsp. freshly ground pepper

1 lb. pork medallions

2T (1/4 stick) butter

1T olive oil

1/2 cup dry, white wine

1/2 cup sliced mushrooms

1 cup canned artichoke hearts in water, drained & halved

1 cup whipping cream (heavy)

2T Dijon mustard

Side dish:

3 cups freshly cooked white rice OR mashed sweet potatoes

Mix flour, salt and pepper in small dish.

Melt 1T butter with oil in heavy, large skillet over medium heat.

Dredge pork in flour mixture.

Add pork and sauté until golden brown, 3 to 4 minutes per side.

Transfer to heated platter and cover to keep warm.

Stir wine into skillet, scraping up browned bits.

Add remaining 1T butter to skillet.

Add mushrooms and sauté until tender, 3 to 4 minutes.

Blend in artichokes, cream and mustard and cook until heated through.

Pour over pork.

Serve with side of rice or mashed sweet potatoes.