In a small bowl, combine apples, cranberries, dijon mustard, vinegar, honey, worcestershire, thyme, rosemary, nutmeg, salt and pepper. Set aside.
In a large skillet, melt butter over medium heat. Add half of the pork medallions, browning 2 minutes per side. Remove to a plate and repeat with second half of pork.
Transfer all the pork back to the skillet. Stir in apple dijon mixture and bring to a boil. Cover and reduce heat to a simmer. Cook pork and apples for 5 additional minutes. Apples should be softened and pork be cooked through to temperature of at least 145°F.
If you'd like your sauce a little thicker, remove pork chops and keep warm. Simmer sauce uncovered 1-2 minutes until reduced and thickened.
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Tips / Suggestions For Making the Best Pork Medallions
For a richer cream sauce, add a splash of heavy cream after the apples have cooked.
Use a splash of white wine or chicken broth to deglaze the pan and loosen browned bits. This enhances the flavor of the dijon mustard sauce.
For more gravy, add 1/2 cup chicken broth to the dijon sauce.
Substitute maple syrup for the honey to bring out the apple's sweetness.
To flavor the dish using fresh herbs, substitute 2 teaspoons or freshly minced thyme, rosemary, or sage for the dried spices.
Using an instant read thermometer is the best way to accurately read temperatures quickly and save pork tenderloin from being overcooked.
If not serving immediately cook the pork in an oven safe skillet. Cover with a secure lid and keep in a low oven until ready to serve.
For a pork chops with dijon dinner, substitute bone in or boneless pork chops.