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Under 30 Minutes

Under 30 Minutes

Rye-Crusted Pork Medallions

Caraway seeds often season cabbage dishes; here they give pork a tangy coating. To coat the pork medallions, dip each in egg (be sure to coat both sides), then dredge in breadcrumbs to cover completely.

  • prep: 25 mins
    total time: 25 mins
  • servings: 4

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Ingredients

  • 3 to 4 slices rye bread with caraway seeds
  • Coarse salt and ground pepper
  • 1 large egg
  • 1 1/2 pounds boneless center-cut pork loin, sliced into 8 medallions (each 1/2 inch thick)
  • 2 tablespoons canola oil
  • Grainy mustard, for serving (optional)

Directions

  1. Step 1

    In a food processor, pulse enough bread to measure 2 cups coarse crumbs. Transfer to a large bowl; season with salt and pepper. In another large bowl, whisk egg with 1 teaspoon water.

  2. Step 2

    Season pork medallions on both sides with salt and pepper. Dip each medallion in egg mixture with one hand, then use other hand to dredge in breadcrumbs. Transfer to a plate.

  3. Step 3

    Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Place half the medallions in skillet; cook until pork is golden brown and center is no longer pink, 3 to 4 minutes per side. Transfer to a plate; wipe skillet clean. Repeat with remaining medallions in remaining oil. Serve with mustard on the side, if desired.

Source
Everyday Food, October 2003

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Reviews (1)

  • 6 Mar, 2011

    Fantastic and clever way to serve pork! I followed the recipe very close but subbed a bone-in pork chop that was very thick, so I finished it in the oven for about ten minutes. Be sure to make the cabbage too. Excellent meal!