Pork Cutlet with Caper Brown Butter Sauce - logo (MI9).jpg
Pork Cutlet with Caper Brown Butter Sauce - logo (MI9).jpg
Sauteed Pork Medallions
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Recipe - Kahala MKT.
Pork Cutlet with Caper Brown Butter Sauce - logo (MI9).jpg
Sauteed Pork Medallions
000
Ingredients
Boneless Pork Loin Medallions, 4 Medallions
Vegetable Oil, 2 Tablespoons
Unsalted Butter, 1/4 Pound
Capers, 4 Tablespoons
Fresh Italian Parsley, 4 Tablespoons
Lemon, 1 Lemon
Salt & Pepper, to taste
Directions

Ingredients

  • 4 thin-sliced boneless Pork loin medallions
  • 2 tablespoons vegetable oil
  • ¼ pound unsalted butter (sliced into 1/4 inch pieces)
  • 4 tablespoons capers
  • 4 tablespoons fresh Italian Parsley (chopped)
  • 1 lemon
  • salt and pepper (to taste)

 

Directions

  1. Pat the pork loin medallions dry, season with salt and pepper.
  2. Heat a 12-inch non-stick pan to medium high.
  3. Place a few drops of water in the pan, and when it sizzles and evaporates, add in the vegetable oil.
  4. Once the oil starts to ripple, add in the pork loin medallions. Allow them to sit and brown, cooking for 3 minutes. Turn over and allow to cook for 3 minutes more. Remove and place on a serving plate.
  5. Pour out any excess oil from the pan then place back on the stove.
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Prep Time
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Servings

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Makes 0 servings
Boneless Pork Loin Medallions, 4 Medallions
an image
Pork Loin Chops, Assorted, 3 Pound
Maika`i Member Price
$14.37 avg/ea was $14.97 avg/ea$4.79/lb
Vegetable Oil, 2 Tablespoons
Not Available
Unsalted Butter, 1/4 Pound
an image
Challenge Butter, Unsalted, 16 Ounce
Maika`i Member Price
$7.69 was $8.49$0.48/oz
Capers, 4 Tablespoons
Not Available
Fresh Italian Parsley, 4 Tablespoons
an image
Italian Parsley, 4 Ounce
Maika`i Member Price
$2.99 was $3.89$0.75/oz
Lemon, 1 Lemon
an image
Lemon, 1 Each
Maika`i Member Price
$1.49 was $2.39
Salt & Pepper, to taste
Not Available

Directions

Ingredients

  • 4 thin-sliced boneless Pork loin medallions
  • 2 tablespoons vegetable oil
  • ¼ pound unsalted butter (sliced into 1/4 inch pieces)
  • 4 tablespoons capers
  • 4 tablespoons fresh Italian Parsley (chopped)
  • 1 lemon
  • salt and pepper (to taste)

 

Directions

  1. Pat the pork loin medallions dry, season with salt and pepper.
  2. Heat a 12-inch non-stick pan to medium high.
  3. Place a few drops of water in the pan, and when it sizzles and evaporates, add in the vegetable oil.
  4. Once the oil starts to ripple, add in the pork loin medallions. Allow them to sit and brown, cooking for 3 minutes. Turn over and allow to cook for 3 minutes more. Remove and place on a serving plate.
  5. Pour out any excess oil from the pan then place back on the stove.