Pork medallions with chilli, lemon and chive crème fraîche

Method

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.
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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.