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.

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

Cut the pork loin into 1/2-inch thick medallions. Lightly season both sides with the kosher salt and black pepper.

Step 2

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.

Step 3

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.

Step 4

Add the sliced mushrooms and cook for 3-4 minutes, stirring frequently, until the mushrooms are tender.

Step 5

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.

Step 6

Reduce the heat to low and stir in the heavy cream. Let the sauce simmer gently for 2-3 minutes until slightly thickened.

Step 7

Meanwhile, blanch the green beans in a pot of boiling water for 2-3 minutes, then drain and set aside.

Step 8

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.

Step 9

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

Serving size	(1035.1g)

Amount per serving	% Daily Value*
Calories	1894.6

Total Fat 138.2g	0%
Saturated Fat 53.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 480.3mg	0%
Sodium 1636.5mg	0%
Total Carbohydrate 24.0g	0%
Dietary Fiber 6.4g	0%
Total Sugars 10.3g
Protein 132.7g	0%

Vitamin D 14IU	0%
Calcium 209.7mg	0%
Iron 8.6mg	0%
Potassium 3031.8mg	0%

*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.

Source of Calories

Fat: 66.5%

Protein: 28.4%

Carbs: 5.1%