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We want you to feel as comfortable as satisfied purchasing the finest and freshest meats from us online as you’d experience at the front counter of our shop in New York City.
Pat the pork medallions dry with paper towels. Season both sides with salt and pepper.
Heat the butter in a large sauté pan over medium-high heat. Sauté the veal medallions until golden, about 2 minutes per side. Do not crowd the pan-sauté in batches if necessary so that the medallions brown properly. Remove finished medallions to a platter and keep warm in a 180°F oven.
Add the stock to the sauté pan, and increase heat to high. Bring to a boil and stir for 2 minutes, until the sauce is slightly thickened. Spoon the finished sauce over the medallions and serve.
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