Pork Medallions With Mushroom Sauce
photo by LifeIsGood
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 6 boneless pork chops (thicker cut)
- 2 eggs
- 29.58 ml water
- 4.92 ml crushed dried rosemary
- 2.46 ml fresh ground black pepper
- 2.46 ml garlic powder
- 236.59 ml crusting blends with panko breadcrumbs
- 59.16-73.94 ml canola oil
- 226.79 g fresh mushrooms, sliced
- 44.37-59.16 ml butter
- 2 (609.51 g) can cream of chicken soup, undiluted
- 473.18 ml sour cream
- 118.29 ml chicken broth
directions
- Preheat oven to 325.
- Cut each boneless pork chop into 2 pieces.
- In a shallow dish, combine the egg, water, rosemary, pepper, and garlic powder.
- Put the McCormick's Crusting Blends into a ziploc gallon bag. (I use the garlic, lemon and rosemary flavor, but you can use which ever you desire, or for that matter just seasoned bread crumbs).
- Dip the pork into the egg mixture, then into the bread crumbs, shaking until well coated.
- In a large skillet over medium heat, brown the pork in the oil for 5 minutes on each side. Remove to a 9 x 13 baking dish; keep warm in the oven.
- In the same skillet, saute the mushrooms in the butter until tender, 4 to 5 minutes.
- Stir in the soup, sour cream, and broth.
- Pour mushroom and gravy mixture over the pork.
- Cover and bake until the pork is tender and the juices run clear when the pork is pierced with a fork; about 45 minutes.
- NOTE: Try this recipe with chicken or turkey cutlets in place of the pork (reduce cooking time slightly). You could even use beef steaks, if you like.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Great family-style, comforting meal. I suggest serving it over noodles, beacause there is a lot of sauce. The sauce was so delicious mixed into the noodles! The pork was moist and flavorful. I had decided to leave my pork chops whole. I couldn't find the McCormicks Crusting Blends (I was looking where the bread crumbs and panko are located in the store), so I used seasoned bread crumbs. Next time, I'd really love to try it with the crusting blends, if I can find them. Great recipe! ~Made for TYM Tag in the Cookbook forum~
RECIPE SUBMITTED BY
Suzanne
United States