By Chef Pierre Luc, Alma, Colorado 4 medallions of pork 12 dried plums 1 tablespoon oil 6 tablespoons butter 1 shallot, finely chopped 1/2 cup dry white wine 1/2 cup chicken stock or brown stock 1 sprig of fresh thyme 1 bay leaf 1 cup heavy cream Salt and pepper [InContentAdTwo] Begin by sautéing the pork medallions; heat the oil and butter in a large frying pan. Salt and pepper both sides of the pork medallions. Sauté the pork on both sides until halfway cooked. Transfer medallions to a plate and keep warm. Pour off the excess fat from the…