A delightful and flavorful dish featuring tender pork medallions in a tangy lemon-caper sauce.
Prepare the pork medallions by trimming and pounding them to an even thickness.
Pounding the pork ensures even cooking and tenderness.
Season the medallions with salt, pepper, and thyme, then dredge them lightly in flour.
Shake off excess flour to prevent clumping during cooking.
Heat olive oil in a nonstick pan over medium-high heat and sear the medallions in batches until golden brown on both sides. Remove and set aside.
Avoid overcrowding the pan to achieve a good sear.
In the same pan, sauté the onions and garlic until softened and caramelized.
Stir frequently to prevent burning.
Deglaze the pan with chicken broth, scraping up any browned bits, and reduce by half.
The browned bits add depth to the sauce.
Whisk in lemon juice, Dijon mustard, and capers, then simmer briefly.
Taste and adjust seasoning as needed.
Return the pork medallions to the pan, coating them in the sauce and reheating gently.
Do not overcook the pork to maintain its tenderness.
Garnish with fresh thyme sprigs and lemon slices before serving.
Serve immediately for the best flavor and presentation.
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