PORK MEDALLIONS WITH HERB AND CAPER SAUCE

This is a dish that happened a few years ago; it was basically what we had in the kitchen at the time. Rather French in character, you can add a bit of crunch in the form of some sliced cornichons, and a teaspoon of Dijon mustard will add a little heat. Good with creamy mashed potatoes and green beans. We like to serve this dish with new potatoes and French beans.

INGREDIENTS

1 TBSP ROSEMARY LEAVES 1 TBSP THYME LEAVES 2 CLOVES OF GARLIC PINCH OF SALT 4 PORK MEDALLIONS 1 TBSP CAPERS, FINELY CHOPPED 1 TBSP OLIVE OIL 100ML DRY WHITE WINE 2 SHALLOTS 100ML WATER 30G BUTTER SQUEEZE OF LEMON JUICE Chop the herb leaves finely with the garlic and then pound them in a mortar and pestle with a pinch of salt. Add the chopped capers to the herbs and garlic. Heat the oil in frying pan and start to brown the medallions on each side. Peel and finely slice shallots. When the medallions are browned remove them from the pan to a plate in a warm oven. Add shallots to the pan and cook for a couple of minutes. Then add the white wine and bring to the boil. Reduce the heat and simmer for 4 minutes. Return chops to the pan along with any of the juices that will have gathered on the plate. Add the herbs and capers and up to 100ml of hot water or just enough to keep the sauce runny but not thin. Simmer uncovered for five minutes then add the butter and a squeeze of lemon. Taste, season and serve.