Pork Medallions with Sage and Capers

4 to 6 pork medallions about 1/3 of an inch thick 20 – 30 Sage leaves Course Salt and pepper Olive Oil 3 or 4 Tablespoons of capers, rinsed 1 T. butter 3 cloves garlic, sliced ¼ cup white wine ¼ cup water

Rub olive oil on the pork and on the sage and stick the sage to the pork then season the pork with salt and pepper.

Heat frying pan (I use cast iron) to hot and add a little vegetable oil to the pan, when oil is hot and dancing in the pan add the pork. Be sure not to crowd the pan or the temperature will drop too much so you may have to cook pork in batches.

When the pork medallions are lightly browned on both sides remove from pan and set aside while making sauce in the same pan. Drain off any excess oil. Add to the hot pan the garlic, wine, and water. Stir to remove any bits there were stuck to the bottom of the pan and add the caper and any left over sage leaves. Let the liquid reduce to about half and then stir in 1 T. butter. Place the pork back in the sauce in the pan to be sure that they are hot and covered with sauce and the remove to serving platter.

Served with Creamed Spinach and stovetop roasted potato wedges.