Savory Pork Medallions

Savory Pork Medallions

Pan cooked Savory Pork Medallions is our favorite way to cook pork chops when we don’t have a lot of time, or need a fast dish. Even if we have lots of time we will prepare them this way since the flavor is outstanding. Using our Sheffield’s Essential Seasoning gives the medallions a savory flavor which allows them to be served with just about any side dish.

The side dish options are unlimited. We like rice dishes, like a simple brown rice, rice pilaf or a wild rice dish. They pair so well with pork. Add a seasonal green vegetable and you’re good to go. For this recipe, we sauteed Baby Bok Choy also using our Essential Seasoning, a splash of soy sauce and a couple tablespoons of honey. Enjoy!

Serves 3 to 4

Ingredients:
4 Center-Cut Pork Chops, about ¾” thick
½ Cup Flour
3 Teaspoons Sheffield’s Essential Seasoning, Divided
2 Tablespoons Butter or Olive Oil

Directions:
Cut the pork chops in half. Pound each piece thinner to about ⅜” thick. Too thin and they will dry out when cooking. Pour flour on a plate or in a bowl. Coat both sides of pork medallions in the seasoned flour. Shake off any excess.

Heat a large non-stick skillet over medium heat. Add the butter or oil to the pan. When the butter has melted or the oil starts to shimmer, add the pork pieces to the pan. Sprinkle 1 ½ teaspoons of the Essential Seasoning evenly on the pieces. Let cook for 2 to 3 minutes until golden brown. Turn the pieces, and sprinkle on the remaining seasoning. Cook another 2 to 3 minutes until golden brown, and the internal temperature is 155º to 160ºF. Make sure they don’t overcook or they will dry out.

Remove from heat and serve immediately, or turn the heat off and cover to keep warm until serving. Serve with a favorite side dish or two. We like brown rice, wild rice or rice pilaf dish for one, and a seasonal vegetable for the other. Pan-sauteed Baby Bok Choy, also using our Sheffield’s Essential Seasoning, soy sauce and a touch of honey is a favorite.