This recipe offers a delightful twist on classic pork medallions, featuring a creamy herb sauce that enhances the dish's flavor profile.
Heat a large skillet over medium-high heat and melt half of the butter with half of the olive oil.
Ensure the butter doesn't brown too much to maintain a smooth sauce.
Add the leeks to the skillet and sauté until they turn golden, stirring frequently.
Cut the leeks into even slices for uniform cooking.
Pour in the chicken broth, white wine, and garlic, then bring to a boil and reduce until the mixture thickens.
Scrape the bottom of the skillet to incorporate all the flavors.
Whisk in the sour cream and creme fraiche, then set the sauce aside.
Mix thoroughly to achieve a creamy consistency.
In another skillet, heat the remaining butter and olive oil over medium-high heat.
Use a non-stick skillet to prevent sticking.
Season the pork medallions with salt and pepper, then sear them in the skillet until browned and cooked through.
Do not overcrowd the skillet to ensure even cooking.
Return the sauce to the skillet with the pork, simmer briefly, and stir in the chives.
Add the chives at the end to preserve their fresh flavor.
Serve the pork medallions topped with the creamy herb sauce and garnish with additional chives.
Serve immediately to enjoy the dish at its best.
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