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Swiss Asparagus and Pork Medallions
This is a simple yet sophisticated skillet dish that’s suitable for company, or for family. Serve with crusty dinner rolls and a fruit salad.
- Pound pork pieces to 1/4-inch thickness. Melt butter in large skillet over medium-high heat. Brown pork on both sides, remove and keep warm. Stir in wine, lemon juice, marjoram, salt, pepper, onion and asparagus. Bring to a boil; cover and reduce heat. Simmer 5 minutes or until asparagus is tender. Remove asparagus and keep warm. Stir flour into half and half until smooth; gradually stir into boiling liquid in skillet. Cook and stir until thickened, stir in cheese, return pork and asparagus. Heat through.