• 2 tablespoons butter
  • 1 pound butterfly pork chops or pork tenderloin, sliced into about 6 1-inch-thick medallions
  • ¼ cup chicken stock
  • 1 tablespoons cognac
  • 1 clove garlic, minced
  • ¼ cup sour cream
  • ½ teaspoon  white pepper
  • fresh minced dill


  1. Heat the butter in a heavy skillet over medium-high heat until the foam subsides.
  2. Add the pork and saute about 3-5 minutes per side, until nicely browned.
  3. Remove the pork and keep warm.
  4. Add the chicken stock, cognac, and garlic to the skillet, making sure to crape up any brown bits from the bottom of the pan.
  5. Reduce the liquid for 2-3 minutes.
  6. Remove the skillet from the heat and very slowly blend in the sour cream, 1 spoonful at a time.
  7. Return the pork to the pan, along with any accumulated juices.
  8. Cook over medium-low heat for 2-3 minutes.
  9. Serve with the sauce poured over the pork, then sprinkle with the pepper and dill.

Serves 2


Adapted from “Dr. Atkins Quick and Easy New Diet Cookbook”