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Anyone have a recipe they'd like to share for boneless pork chop medallions?


Asked by Anonymous at 12:20 PM on Apr. 28, 2010 in Food & Drink

This question is closed.
Answers (2)
  • I pretty much always do them the same way and just make different pan sauces. Sprinkle with salt and pepper (and either sage or rosemary, depending) and sear on high heat on each side in a hot pan with some oil in it. Once seared, turn the temp down and cover. Cook for about 5 minutes, depending on how thick they are. Set medallions aside, covered with foil to rest.

    Sauce 1 - Add some chopped garlic to the oil in the pan an stir for just a minute, then deglaze pan with white wine. Reduce wine and add a couple of pinches of ground sage and cook for another minute. Turn the heat off and add a few pats of butter. Stir to combine and serve over pork.

    Sauce 2 - again with the garlic, only this time add some rosemary and deglaze with red wine. Reduce, then stir in a blob of honey and a blob of dijon mustard and some balsamic vinegar if you like. Yum. Yum. Yum.

    Answer by Avarah at 11:13 PM on Apr. 29, 2010

  • We haven't done this with medallions, but we've done it with pork loin and it's wonderful!

    We always stuff garlic into our loin, not sure if you want to do it with smaller cuts of meat, but you could.

    Slightly braise your meat in olive oil on the stove top. ( If you've got a dutch oven, do this whole recipe in that!)

    Put meat into an oven safe dish with a lid. Add a whole box of Uncle Bens Long Grain and Wild Rice Mix and the seasoning mix that is included.

    Drain a can of apricot halves ( save liquid (syrup) in a measuring cup. Add apricot to the rice and meat. Add water to the liquid from the apricots until it's the amt of liquid the rice mix calls for. Add this to your baking dish. Cover and bake.

    Bake at 350 degrees. Not sure how long for the medallions since we use a larger cut of meat, but you want the rice to be done! I'd say 45 minutes and then check everything. Good luck!

    Answer by Nika75 at 1:00 PM on Apr. 28, 2010