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Crisp Pork Medallions With Creamy Caper Sauce

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“Bread-crumb-coated pork medallions are golden on the outside, moist and juicy on the inside. The caper-yogurt sauce provides a burst of briny flavor. Courtesy Gourmet Magazine.”
READY IN:
35mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Make sauce – Stir together all sauce ingredients in a bowl until combined, then chill, covered, until ready to use.
  2. Cook pork – Put oven rack in middle position and preheat oven to 350°F.
  3. Cut pork crosswise into 1 ¼” thick slices (medallions).
  4. Whisk together flour, salt, and pepper in a shallow bowl.
  5. Whisk together eggs with a pinch of salt in another shallow bowl and put bread crumbs in a third shallow bowl.
  6. Working with 1 medallion at a time, dredge them in flour, shaking off excess, and dip in egg, letting excess drip off, then coat with crumbs, pressing to help them adhere. Arrange pork in 1 layer on baking sheet.
  7. Heat 1/4” oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then panfry medallions, turning over once, until golden brown, 6-8 minutes total.
  8. Transfer to a clean baking sheet and roast in oven until thermometer inserted horizontally into center of meat registers 145-150F, 6 to 7 minutes.
  9. Serve pork with sauce, lemon wedges and watercress.

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