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

Ingredients

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

Directions

1. Mix flour, salt and pepper in small dish.
2. Melt 1T butter with oil in heavy, large skillet over medium heat.
3. Dredge pork in flour mixture.
4. Add pork and sauté until golden brown, 3 to 4 minutes per side.
5. Transfer to heated platter and cover to keep warm.
6. Stir wine into skillet, scraping up browned bits.
7. Add remaining 1T butter to skillet.
8. Add mushrooms and sauté until tender, 3 to 4 minutes.
9. Blend in artichokes, cream and mustard and cook until heated through.
10. Pour over pork.
11. Serve with side of rice or mashed sweet potatoes.