Pork medallions in creamy vermouth sauce

This is one of my husband's "classic" dishes; he's been turning this one out for several decades and it's as delicious now as it ever was!  Basically, he fries some sliced onion and garlic in oil until softened, then adds some mushrooms and black pepper.  When they are almost fully cooked, he pushes them all to one side of the pan and adds the medallions of pork to brown (these are sliced from a tenderloin - an excellent and very good value cut, which has almost zero wastage).  He adds a little vermouth (or brandy, whatever we've got at the time) and chicken stock and simmers for 3 mins to cook off the alcohol, then finishes with some cream (adding cornflour mixed with cold water if it needs a little thickening).

It's a very rich sauce, so needs quite simple accompaniments.  Rice and salad would work nicely, but we served ours with minted new potatoes, fresh carrots and butter-steamed kale.  I have to say, the kale was completely gorgeous, having an intense "iron-y" flavour that you just knew was doing you good, without the bitterness of some dark green cabbages.