Sunday Dinner

Yeah, pork chops for Dr. Chop. Tonight I tried to tackle pan fired pork medallions with a white wine and lemon sauce. I say that I tried to tackle this dish because this time I fell a little bit short. The recipe calls for pork tenderloin cut into 1/2 inch medallions, pounded slightly flatter with the back of a frying pan, shallow pan fried with a light breading. I accomplished a nice crust on the  meat, but unfortunately I slightly overcooked the meat which means a slightly tougher final product. The sauce is pretty much tolbert proof which is a good thing.  You'll need the following:


1 - 1 1/2 pounds of pork tenderloin, cut into 1/2 inch thick round (place medallions between two pieces of wax paper and pound flat with the back of a frying pan to an even thickness)

1/4 cup olive oil

Flour for dredging, seasoned liberally with salt and pepper

1/2 cup dry white wine

Juice from one lemon

2 tbs drained capers (optional)


Method: Heat oil in a frying pan until a sprinkle of flour sizzles. Place medallions in the oil and fry to a golden brown, turn over to brown the other side. The meat should sizzle well, but the oil shouldn't smoke adjust heat as necessary. Total cooking time shouldn't exceed 5 minutes, no really, trust me. Cook the pork in shifts making sure not to crowd the pan. Once you're finished cooking the meat drain the fat from the pan. Add the wine to the pan and return to medium / medium high heat. Once the wine has nearly evaporated add the lemon juice and capers, and pour pan sauce over the pork and serve with wedges of lemon.

I enjoyed the simplicity of the wine and lemon sauce, but wasn't overwhelmed. I quickly threw together a green salad and roasted some russets with a little onion and garlic to serve on the side.

14 thoughts on “Sunday Dinner”

  1. I have a mallet for pounding out cuts of meat, but if you wanna use a skillet to flatten your meat, by all means 😉

    mebbe just a little butter for that sauce too? For my money, a bit of green vegetable on the plate would add some nice color contrast. Sugar snap peas saute in a couple of minutes to tender-crisp. Although, I have to admit that the green on the Torpedo label does add nice color to the photo. Nice work as always, meat.

    1. Thanks, doc. One can never tell if anyone reads these side columns, and as to adding butter to the sauce I'd have you know that there was more than enough delicious pork fat and fond in the bottom of the skillet to meld the wine and lemon.

      1. Well, pork fat does rule, after all. 🙂

        This dish sounds suspiciously like veal piccata, which is exactly why I thought of butter. 😉

          1. I will stand up for the lowly caper. Had lox and bagel with a schmear, chopped red onion and lots of the little fellas this morning. Mmmm. Capers.

  2. Yum. Like the Padre's contributions, printer--read, but not always acknowledged. My bad.

    I do get a kick outta the fact that Doc is offering 'artistic' tips to you. It's kind of like me offering legal advice to Stick.

  3. Another meme to flirt with here is the addition of prosciutto and sage - saltimbocca. Would work with pork I think nicely.

    1. I just discovered that Costco sells a whole, boneless prosciutto di parma (~18 lbs) for a mere $200 (plus shipping, I suppose). I'm trying to pull together a consortium out here to divide one up.

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