Thursday 22 August 2013

Crispy pork medallions

I'm always trying to find ways to make pork more interesting- I don't like it as much as any other meat but it's inexpensive and I do like to vary what I eat. I came across this recipe for crispy pork medallions, which you could also use with a pork chop or pork steak.

To serve two, you need:
2 pork chops or 4 pork medallions (as they are quite small)
2 tbsp Dijon honey mustard
1 cup breadcrumbs
1 tbsp chopped fresh thyme
1 tbsp chopped fresh parsley
oil or Fry Light for frying

Preheat oven to 180C. Mix the breadcrumbs and herbs in a bowl and season.

You can use any mustard for this recipe - wholegrain would also work well - but I really love this Dijon mustard with honey.

Spread mustard over one side of the pork medallions

Coat with the breadcrumb mixture and repeat on the other side. Place on a baking tray lined with tin foil and cook for 15-20 minutes depending on the size and thickness of the pork.

Serve when the pork is cooked through and the breadcrumbs are crispy.

I'm sending this to Cooking with Herbs, hosted by Karen of Lavender and Lovage.



  1. this recipe looks good-I just cover mine with flour,egg and breadcrumbs.

  2. PERFECT! I LOVE pork with Dijon mustard and herbs and these look amazing thanks Caroline!


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