Savory Pan-Seared Pork Medallions with Silky Pan Sauce

In a small mixing bowl, combine salt, black pepper, thyme, paprika, and garlic powder.

Season each pork medallion on both sides with the spice mixture, pressing down to secure the seasoning and to flatten them to an even thickness.

Heat 1 tablespoon avocado oil in a 12-inch skillet over medium-high heat.

Working in two batches, add half of the pork medallions to the skillet, making sure not to overcrowd the pan. Cook for 3 minutes.

Flip the pork medallions, add 1 tablespoon of unsalted butter to the skillet, and cook for an additional 3 to 4 minutes, or until the internal temperature reaches 145°F.

Transfer the cooked pork medallions to a platter and cover with foil to keep warm. Repeat with the remaining pork medallions, using the remaining 1 tablespoon of avocado oil and 1 tablespoon of butter.

After cooking the second batch of pork medallions, remove them from the skillet and place them on the platter.

Return the skillet to medium-high heat and carefully add the low sodium chicken broth, whisking to scrape up any browned bits from the bottom of the pan. Cook for 1 minute.

Remove the skillet from heat and swirl in the remaining 1 tablespoon of unsalted butter, stirring until completely melted and the sauce is slightly thickened.

Pour the pan sauce over the pork medallions on the platter.

Garnish with chopped fresh parsley and serve.