Mushroom Pork Medallions

Total Time
Prep 20 mins
Cook 40 mins

What a wonderful combination. This recipe came from a couscous package, and even people who don't care for pork usually ask for seconds.

Ingredients Nutrition


  1. Cut pork crosswise into 12 slices; pound to 1/4-inch thickness.
  2. Dust pork slices lightly with flour.
  3. Beat egg and water together.
  4. Dip pork into egg mixture, then into bread crumbs.
  5. Sauté pork in oil, a few pieces at a time, until golden brown and cooked, about 3 minutes per side.
  6. Remove pork from the skillet; keep warm.
  7. In same skillet sauté mushrooms in butter.
  8. Stir in the 2 tbls flour; cook until flour is very lightly browned.
  9. Gradually stir in broth, wine, thyme and pepper.
  10. Bring to a boil; simmer 1 minute.
  11. Add milk; simmer until thickened, stirring occasionally.
  12. Spoon mushroom sauce over pork.
  13. Serve with couscous or rice.


Most Helpful

This was really good but the mushrooms were outstanding! I did forget the flour step on the pork chops, but I don't think it made any difference. I served this with rice pilaf and it was a good combination. I will definately make this again and will double the amount of the mushrooms. These shrooms would be great on steak too! I'll try that next.

Kim127 March 24, 2003

This was fabulous! I used 8 oz. of mushrooms and half-and-half instead of milk. I served it along a Brussels Sprouts Casserole. Delicious!

Pianowoman2 April 06, 2013

Wow, this was really good. I had a rather pale looking cooked pork roast that just didn't appeal to me so I sliced it up and followed your recipe. The sauce is fantastic and could be used in lots of other dishes.

Sackville February 18, 2006

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