Pork medallions with chilli, lemon and chive creme fraiche

  • Serves 4
  • Ready in 20 min
  • Easy
This quick and simple pork medallion recipe with chilli lemon and chive crème fraîche is perfect for a family meal or impromptu dinner party.

Nutritional info per serving

  • Calories310kcals
  • Fat18g (7.6g saturated)
  • Protein28.3g
  • Carbohydrates2.7g (2g sugar)
  • Salt0.3g
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  • 500g pork fillet, fat trimmed
  • 2 tbsp olive oil
  • 1 red chilli, deseeded and finely sliced
  • 150ml dry white wine
  • Juice of 1/2 lemon
  • 200ml tub half-fat crème fraîche
  • Handful snipped fresh chives


  1. Cut the pork fillet into thin rounds, then bash each 1 with a rolling pin to flatten out. Season all over. Heat half the oil in a large frying pan over a high heat, add half the pork and brown quickly all over. Remove with a slotted spoon, set aside and repeat with the remaining oil and pork. Set the pork aside.
  2. Add the chilli to the pan and cook, stirring, for 1 minute. Pour in the wine and bubble until reduced by half, then stir in the lemon juice and crème fraîche. Reduce the heat and simmer the sauce for 5 minutes, until thickened slightly.
  3. Return the pork to the pan, coat with the sauce and cook for a further 2-3 minutes until the meat is hot and cooked through. Stir in half the chives and season to taste.
  4. Divide the pork and sauce between 4 warm plates. Sprinkle each with a few of the chopped chives and serve with mashed potatoes and fried leeks.
  • Pick a white wine here, as long as it is rich, creamy and ripe. A powerful Aussie or Californian Chardonnay would be great.

From January 2005

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  • "
    katherinegill21:17 Jun 10 2015

    I love this recipe because it is quick and easy to make and delicious with mash potato

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