Preparation Steps

• Pat the pork medallions dry with paper towels. Season both sides generously with salt and black pepper.
• Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the pork medallions in a single layer, working in batches if necessary to avoid overcrowding.
• Sear the pork for 3-4 minutes per side, until golden brown and cooked through to your desired doneness (internal temperature of 145°F or 63°C). Remove the pork from the skillet and set aside on a plate.
• Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic, chopped rosemary, and thyme. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
• Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Let the sauce simmer and reduce slightly for 2-3 minutes.
• Return the pork medallions to the skillet and spoon the herb butter sauce over them. Cook for another minute to heat through.
• If desired, squeeze a little fresh lemon juice over the pork before serving.