Add olive oil to a high-sided, large skillet set over medium-high heat.

While the skillet is heating, spread a large sheet of plastic wrap or wax paper on a clean work surface. Add pork medallions and cover with another sheet of plastic wrap or wax paper. Lightly pound with a meat mallet or rolling pin until approximately ¼” thick.

Remove top layer of plastic wrap and generously season the pork with garlic powder, salt, and black pepper on both sides.

Add the seasoned pork to the hot pan with tablespoons of olive oil and cook until golden brown on the first side. Wait approximately 4-5 minutes or until it releases easily from the bottom of the pan. Turn the pork and cook for another 3-4 minutes, or until golden brown. Remove from heat and transfer the pork to a rimmed plate. Set aside.

Reduce heat to medium then add the tablespoons of the butter and sliced cremini mushrooms to the skillet. Add the rosemary and season with additional teaspoon salt and black pepper, to taste. Cook, stirring occasionally until the mushrooms are golden brown and start to release their liquid, approximately 5 minutes.

Add the chicken broth and deglaze the bottom of the skillet by scraping up the brown bits from the bottom with a spatula.

Add the cornstarch or arrowroot to a small bowl, along with some of the hot liquid from the skillet on top. Stir until the mixture is thoroughly combined without any lumps. Pour into the frying pan and stir to incorporate.

Return the pork and its juices to the skillet. Reduce heat to medium-low and cover. Simmer for 2-3 minutes or until the gravy thickens and the pork is heated through.

Remove lid and transfer the pork scallopini and mushroom gravy to a serving platter.

Garnish with fresh parsley and serve immediately with steamed broccoli or your choice of sides. Enjoy!