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I adapted this easy, elegant main dish from a recipe my mother-in-law cooked for our family. Cayenne lends a bit of heat to its rich, creamy sauce. —Judy Armstrong, Prairieville, Louisiana
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Nutritional Facts 1 serving equals 937 calories, 55 g fat (29 g saturated fat), 210 mg cholesterol, 577 mg sodium, 72 g carbohydrate, 4 g fiber, 39 g protein.
Originally published as Pork Medallions with Brandy Cream Sauce in Simple & Delicious December/January 2012, p37
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Apr. 02, 2012 by cmstoy
Amazing!!!
Reviewed on Mar. 05, 2012 by MaryNovotny
My husband deemed this recipe "company worthy". I agree.
Reviewed on Jan. 18, 2012 by Lisa2025
I have made this twice now and my family loves this (in my house, when all of us like something, it's cause for celebration!) I used 1/8 t of cayenne and substituted sherry cooking wine for brandy, with terrific results. Next time I may not reduce the sauce by 1/2 as directed - I felt like there needed to be more sauce.
Reviewed on Jan. 05, 2012 by krysatl
I made this Awesome recipe and my husband and our friends think I'm the best cook ever! Thanks to you, Tof H. You certainly do it for me, You make me lcook like a pro with all the tried and proven recipes that you publish.
Reviewed on Dec. 29, 2011 by PatientCook
The level of heat was pretty significant. Dijon gave this sauce a very good flavor which fit well with the mushrooms. A favorite in my book!
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