A while back I mentioned that I was working on but hadn't yet perfected a pork medallion recipe with a Northwest twist. Well, this weekend I kept an old cliche alive. The trick was switching from a white wine to a red for the reduction.
This dish goes well with the rice dish I shared in the post I link above. Also, it has a long prep time, so if you start following the recipe below about the time you put the broth for the rice recipe on the stove, they'll come out about the same time.
Pair the dish with a soft red like a pinot noir. If you can, use the same wine for the recipe as you serve with it.
You will need a meat tenderizing hammer, kitchen twine for tying the pork, a large metal-handled skillet that can go from stovetop to oven, and a food processor, as well as your cutting board, knife, measuring cup, turning tongs, and a spoon for stirring.
Ingredients:
4 medium-sized pork chops, trimmed of fat
2 peeled & cored grannysmith apples
One quarter of a sweet yellow onion
1 tbsp fresh rosemary
2 tbsp olive oil
1/4 cup raw filberts (hazelnuts)
1/4 cup dried cranberries
1/2 cup red wine
salt
pepper
Using a meat tenderizer, pount the pork chops out until they are flat and about 1/8-1/4 inch thick. Wrap in plastic wrap and let the chops rest in the refrigeratior for about 30 minutes.
Preheat the oven to 325 degrees F.
In a food processor with the chopping blade, combine the onion, apples, filberts, and rosemary. Pulse until the ingredients form a slightly chunky paste.
Lay the pork chops flat. spread the paste ofer one side of each chop, roll the chop into a roll and tie with the kitchen twine, using several loops along the length of each roll. salt and pepper the outside of the roll generously.
In a skillet, heat 2 tablespoons of olive oil over medium high heat. Once the oil is hot, place the pork in the skillet, searing all sides. After the last sides have seared, place the skillet in the oven for 10-15 minutes.
Remove the skillet from the oven and return it to the stovetop over medium heat. Remove the pork rolls to a cutting board and allow them to rest. There will be a lot of liquid left over from them in the skillet -- that is a good thing. To the skillet add the dried cranberries and the wine, let it come to a boil and reduce by half, then remove from the heat.
Carefully slice the pork into approximately 1 inch medallions. For the best results, cut at the inentations left by the string loops. Plate 3-4 medallions on each plate, spoon sauce over the medallions, and garnish with sprigs of rosemary.
Serves about 4.
Last night I paired this with a nice soft red recommended by the wine steward at our local market, my wild rice recipe, and a salad made with baby greens and other veggies. For dessert we had strawberries with dark chocolate frosting (yes, frosting. Trust me). Very yummy.
This dish goes well with the rice dish I shared in the post I link above. Also, it has a long prep time, so if you start following the recipe below about the time you put the broth for the rice recipe on the stove, they'll come out about the same time.
Pair the dish with a soft red like a pinot noir. If you can, use the same wine for the recipe as you serve with it.
You will need a meat tenderizing hammer, kitchen twine for tying the pork, a large metal-handled skillet that can go from stovetop to oven, and a food processor, as well as your cutting board, knife, measuring cup, turning tongs, and a spoon for stirring.
Ingredients:
4 medium-sized pork chops, trimmed of fat
2 peeled & cored grannysmith apples
One quarter of a sweet yellow onion
1 tbsp fresh rosemary
2 tbsp olive oil
1/4 cup raw filberts (hazelnuts)
1/4 cup dried cranberries
1/2 cup red wine
salt
pepper
Using a meat tenderizer, pount the pork chops out until they are flat and about 1/8-1/4 inch thick. Wrap in plastic wrap and let the chops rest in the refrigeratior for about 30 minutes.
Preheat the oven to 325 degrees F.
In a food processor with the chopping blade, combine the onion, apples, filberts, and rosemary. Pulse until the ingredients form a slightly chunky paste.
Lay the pork chops flat. spread the paste ofer one side of each chop, roll the chop into a roll and tie with the kitchen twine, using several loops along the length of each roll. salt and pepper the outside of the roll generously.
In a skillet, heat 2 tablespoons of olive oil over medium high heat. Once the oil is hot, place the pork in the skillet, searing all sides. After the last sides have seared, place the skillet in the oven for 10-15 minutes.
Remove the skillet from the oven and return it to the stovetop over medium heat. Remove the pork rolls to a cutting board and allow them to rest. There will be a lot of liquid left over from them in the skillet -- that is a good thing. To the skillet add the dried cranberries and the wine, let it come to a boil and reduce by half, then remove from the heat.
Carefully slice the pork into approximately 1 inch medallions. For the best results, cut at the inentations left by the string loops. Plate 3-4 medallions on each plate, spoon sauce over the medallions, and garnish with sprigs of rosemary.
Serves about 4.
Last night I paired this with a nice soft red recommended by the wine steward at our local market, my wild rice recipe, and a salad made with baby greens and other veggies. For dessert we had strawberries with dark chocolate frosting (yes, frosting. Trust me). Very yummy.
