Step by Step method

1. Step 1.

   Pound out and fry pork medallions in a pan.

2. Step 2.

   Transfer to keep warm and don't wipe out the pan.

3. Step 3.

   Melt 2 oz (4T) of butter in a medium nonstick skillet over moderate heat. Add the shallots and sauté until golden brown.

4. Step 4.

   Add the vinegar, increase the heat to high, and allow it to reduce by half its volume.

5. Step 5.

   Then add the chicken stock and reduce the stock by half as well.

6. Step 6.

   Add the heavy cream and allow to come to a boil to reduce until slightly thickened, then remove from heat.

7. Step 7.

   Cut the remaining 3 oz (6T) of butter into small pieces and add a few pieces at a time to the shallot-cream mixture, whisking constantly until smooth and silky.

8. Step 8.

   Season with salt and pepper to taste and serve atop seared pork tenderloin medallions, pork chops or sliced pork loin roast.