Rosemary Pork Medallions

Preheat oven to 400°F (205°C). Dredge pork lightly with flour, shaking off excess. Heat oil in heavy skillet. Add pork and brown about 3 to 4 minutes per side. Season with salt and pepper. Pour off fat from skillet. Press rosemary onto both sides of each medallion. Transfer to baking dish and roast for 8 to 10 minutes. Meanwhile, deglaze skillet with stock and brandy over medium heat, stirring up brown bits, reducing to 1/2 cup. Pour sauce over pork, garnish with lemon and parsley and serve immediately.