Prepare your ingredients, ensuring everything is within reach.

Heat olive oil in a large skillet over medium-high heat. Sear pork medallions for about 4 minutes on each side until golden brown. Remove and set aside.

In the same skillet, melt butter and add minced garlic, cooking for about 30 seconds until fragrant.

Pour in chicken broth and simmer briefly before adding heavy cream. Stir until combined and slightly thickened.

Return the pork to the skillet, spooning sauce over the medallions. Let simmer for a couple of minutes to meld flavors.

Season with salt and pepper as needed and garnish with chopped parsley before serving.