Zarte Schweinemedaillons in Senf-Sahnesauce

Here’s a recipe for Zarte Schweinemedaillons in Senf-Sahnesauce (Tender Pork Medallions in Mustard Cream Sauce):

Ingredients:
4 pork medallions (about 150–200g each)
Salt and pepper, to taste
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 tbsp Dijon mustard (or a mix of Dijon and whole-grain mustard)
200 ml heavy cream
100 ml white wine (optional, can use broth instead)
1 tbsp butter
Fresh parsley, chopped (for garnish)
Optional: a squeeze of lemon juice for added freshness
Instructions: