By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 8
278 cal · 50 min
Pan-Fried Pork with Crème Fraîche & Prunes
Recipe GLPR37f79c568fa814
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Average rating: 4.0 (1)
Tender pork medallions are seared until golden, then simmered in a luxurious sauce of brandy-reduced white wine, sweet prunes, and tangy Dijon mustard. A velvety crème fraîche finish creates a sophisticated, restaurant-quality main course ready in under an hour.
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Ingredients
500 g Pork fillets, thickly sliced into medallions
2 tbsp All-purpose flour, seasoned with salt and pepper
25 g Butter
20 count Ready-to-eat pitted prunes
2 tbsp Brandy
300 ml Dry white wine
1 tbsp Dijon mustard
1 tbsp Redcurrant jelly
200 ml Crème fraîche
Salt, to taste
Black pepper, to taste
Directions
Pat the pork medallions dry with paper towels. Lightly coat the medallions on both sides with the seasoned flour, shaking off any excess.
Heat the butter in a large non-stick skillet over medium-high heat. Once melted and foaming, working in batches to avoid crowding, sear the pork medallions for approximately 3 minutes per side until golden brown. Transfer the cooked medallions to a plate.
Add the prunes, brandy, and white wine to the same skillet. Bring to a gentle simmer, stirring occasionally. Reduce the liquid until it has decreased by approximately half, about 10-12 minutes.
Stir in the Dijon mustard and redcurrant jelly, combining well. Cook for 1 minute until the jelly dissolves.
Reduce heat to low and stir in the crème fraîche until smooth and fully incorporated. Season generously with salt and pepper to taste.
Return the pork medallions to the skillet and gently heat through in the sauce for 2-3 minutes, ensuring the internal temperature reaches 145°F. Serve immediately with tagliatelle and fresh broccoli or a crisp green salad.
Comments
This is a classic braise that works well for company, but the ingredient list hinges on items that demand a second stop. Crème fraîche and redcurrant jelly are specialty finds at Harris Teeter or Kroger, and brandy is its own errand; the pork, mustard, wine, and prunes are straightforward. The 50-minute estimate is honest for searing and braising, though plating brings you closer to an hour. At roughly $4.50 per serving (pork tenderloin or chops running $12–14/pound, crème fraîche $4–5, prunes another $3–4), this is a fine-dining dish for a dinner party rather than a weeknight, but it reheats beautifully and feeds eight without fuss once it's in the pan.
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