Pork Medallions with Sauce Robert

Médaillons de Porc Sauce Robert

Preparation info

  • Serves


    • Difficulty


Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

Pork served with a classic mustard-based brown sauce called sauce Robert is a bit of an undertaking. I make mine with a Thickened Beef Stock instead of a demi-glace, which cuts out 2 hours of preparation. In another slight twist on the original sauce, I deglaze the sauté pan with Cognac and add the flavorful juices to the sauce. Since the sauce Robert is made in advance, final preparation of this dish is very easy.


  • tablespoons butter
  • 6 boneless center-cut pork loin chops, 1 to 1¼ inches thick
  • Pinch of salt
  • Pinch of freshly ground pepper
  • ¼ cup Cognac
  • Sauce Robert
  • 3 sprigs parsley, chopped


    1. In a 12-inch skillet, melt the butter over high heat. Add the pork and brown quickly on one side, about 1 minute. Turn and season with the salt and pepper.
    2. Cover the pan, reduce the heat to medium-low, and cook gently until the meat is well done, firm or just slightly springy to the touch, 10 to 12 minutes.
    3. Transfer the meat to a warm platter and keep warm. Over high heat, reduce the pan juices to a glaze, until no liquid remains. Discard any butter remaining in the pan.
    4. Remove the pan from the heat, add the Cognac, and flame (see “How to Flambé”). When the flames die, return the pan to the heat and stir to loosen the glaze in the pan. Add the sauce Robert, bring to a simmer, and stir in the parsley. Pour the sauce over the pork and serve.