An elegant harvest-time dish of breaded pork medallions served with a brandied apple and pear cream sauce.

Sauteed Pork Medallions with Apple and Pear

4 (3-ounce) pork medallions

All-purpose flour for dredging

Salt and pepper to taste

2 tablespoons butter

2 tablespoons finely minced onion

1/4 cup apple, pear or plain brandy

1 unpeeled apple, cored and finely chopped

1 unpeeled pear, cored and finely chopped

1/4 cup heavy cream

4 ounces cream cheese

1. Dredge the medallions in flour and season with salt and pepper to taste. Saute the medallions in the butter for approximately 2 to 3 minutes per side. Remove from the skillet and set in a warm place.
2. Add the onion to the skillet and caramelize slightly. Flambe with the brandy.
3. Add the apple, pear and heavy cream. Bring to a boil. Stir in the cream cheese and heat thoroughly; do not boil.
4. Arrange the medallions on a plate and spoon the sauce over top.

Makes 4 servings.