Pork Medallions With Mushroom Sauce

Recipe by Noni Suzanne
READY IN: 1hr 5mins




  • 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.