Pork Diane Skillet Supper
Transform your weeknight dinner routine with this irresistible Pork Diane Skillet Supper, a one-pan wonder that's packed with bold flavors and ready in just 35 minutes! Tender pork loin medallions are seared to golden perfection, then nestled in a luxuriously creamy sauce seasoned with Dijon mustard, Worcestershire sauce, and fragrant sautéed shallots and garlic. Earthy mushrooms and vibrant green beans add a touch of freshness and texture, making this dish a complete and satisfying meal. Perfect for busy evenings, this recipe combines convenience with indulgence, offering a restaurant-worthy experience in the comfort of your home. Serve it with crusty bread or fluffy mashed potatoes to soak up every last drop of the rich, savory sauce.
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Recipe Information
Ingredients
- 1 lb pork loin
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 tbsp shallots (minced)
- 2 cloves garlic (minced)
- 2 tsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 0.5 cup chicken broth
- 0.25 cup heavy cream
- 2 tbsp fresh parsley (chopped)
- 1 cup white mushrooms (sliced)
- 1 cup fresh green beans (trimmed)
Instructions
Cut the pork loin into 1/2-inch thick medallions. Lightly season both sides with the kosher salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pork medallions in a single layer and sear for 3-4 minutes per side until golden and cooked through. Remove from the skillet and set aside.
In the same skillet, lower the heat to medium and add the remaining tablespoon of olive oil and the butter. Once melted, add the minced shallots and garlic. Sauté for 1-2 minutes until fragrant.
Add the sliced mushrooms and cook for 3-4 minutes, stirring frequently, until the mushrooms are tender.
Stir in Dijon mustard, Worcestershire sauce, and chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet for extra flavor.
Reduce the heat to low and stir in the heavy cream. Let the sauce simmer gently for 2-3 minutes until slightly thickened.
Meanwhile, blanch the green beans in a pot of boiling water for 2-3 minutes, then drain and set aside.
Return the pork medallions to the skillet, nestling them into the sauce. Add the blanched green beans and let everything warm through for 3-4 minutes.
Sprinkle the chopped parsley over the top for a fresh, herby finish. Serve immediately, pairing with crusty bread or mashed potatoes if desired.
Nutrition Facts
Calories |
1895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.2 g | 177% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 1636 mg | 71% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 10.3 g | ||
| Protein | 132.7 g | 265% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 210 mg | 16% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3032 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
