Nut Crusted Pork Medallions Recipes

Steps:

• Mix bread crumbs, garlic powder, salt and freshly ground black pepper. Moisten pork medallions with milk, and coat with bread crumb mixture allowing most of the excess to fall away. Add grapeseed oil to the pan over medium-high heat and cook pork leaving each side undisturbed for the first few minutes to allow the caramelization process to begin and prevent the coating from crusting off.

Steps:

• In large bowl, mix egg and honey. Add pork slices; toss to coat.
• In food processor, place pecans, cornmeal, salt and pepper. Cover and process until finely chopped. Place pecan mixture in resealable plastic food-storage bag. Add pork slices; seal bag and shake to coat.
• In 10-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil 6 to 8 minutes, turning once, until golden brown on outside and no longer pink in center.

Steps:

• Heat oven to 350°F
• Combine nuts and cheese in shallow bowl. Spread mustard onto both sides of chops; dip chops in nut mixture, turning to evenly coat both sides of each chop.
• Place on rimmed baking sheet sprayed with cooking spray.
• Bake 25 min. or until done (145°F). Let stand 3 min. before serving.

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add meat; cook 5 min. or until each piece is browned on both sides, turning after 3 min.
• Mix gravy and dressing until blended; pour over meat. Add peas; bring to boil. Meanwhile, prepare stuffing as directed on package.
• Spoon stuffing over ingredients around edge of skillet; cover. Simmer on medium-low heat 8 min. or until stuffing is heated through and meat is done (145ºF). Remove from heat. Let stand 3 min. before serving.

Steps:

• Heat the oil in a large non-stick frying pan and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.
• Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. Whisk through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free. Add the thyme and mustard and season to taste.
• Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.