Let’s dive into cooking this delicious meal:

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the pork medallions with salt and pepper on both sides.
2. Add the medallions to the skillet and sear for 3-4 minutes on each side until browned. Transfer to a plate and set aside.
3. In the same skillet, reduce the heat to medium and add the remaining olive oil and butter. Sauté the chopped onion for about 2-3 minutes until translucent.
4. Add the minced garlic and cook for another minute, ensuring it doesn’t burn.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet for extra flavor.
6. Stir in the heavy cream, Dijon mustard, and dried thyme. Let the sauce simmer for 5 minutes, or until it begins to thicken slightly.
7. Meanwhile, cook the orzo according to package instructions in a separate pot. Once cooked, drain and set aside.
8. Return the pork medallions to the skillet, nestling them into the creamy sauce. Cover and let them cook for an additional 5-7 minutes until they are cooked through.
9. Serve the medallions over the cooked orzo, garnished with chopped parsley for a touch of freshness.

One tip I’ve learned from years in the kitchen: always taste and adjust the seasoning before serving. It’s the little things that make a dish perfect!