Pork Medallions with Dijon and Green Peppercorns

Garrison Wayne


This is a very special and elegant dish. You would pay plenty for it in a French or Continental Restaurant. If you have not attempted to prepare a Saute dish such as this, branch out and give it a try. Just do all the prep ahead and the rest will be easy....but you will have to move fast when you fry and make the sauce. If you have not had Green Peppercorns before, I will tell you that they do add a sense of heat. If you are not fond of that, just omit them, you will still have a beautiful tasting Pork Dish. If you like tart, substitute the Peppercorns with Capers. Bon Appetit!


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1 Hr
15 Min


  • 1 Tbsp
    green peppercorns (drained from a jar)
  • 1 Tbsp
    dijon mustard
  • 1 Tbsp
    fresh chives (chopped fine)
  • 3 clove
    garlic (crushed)
  • 3 Tbsp
    dry vermouth
  • 1/4 c
    heavy cream
  • 1/3 c
    chicken stock
  • 1/3 c
    all purpose flour
  • 3/8 tsp
    kosher salt
  • 1/8 tsp
    black pepper
  • 1/2 tsp
    smoked paprika
  • 1/2 tsp
    dry thyme leaves (crushed)
  • 1 large
    egg (beaten)
  • 1 lb
    1/4 inch boneless pork chops or 6 thin cut pork chops
  • 3 Tbsp
    cooking oil
  • 2 Tbsp
    olive oil
  • 1 Tbsp
    butter, unsalted

How to Make Pork Medallions with Dijon and Green Peppercorns


  1. Cut the Pork Chops in half, so that you will have 12 pieces. Pat dry with a paper towel. Pound with a mallet until medallions are very thin. Place on a plate or tray and cover with plastic. Keep refrigerated until ready to bread in egg and flour.
  2. Measure Green Peppercorns, Dijon Mustard, Chopped Chives, Crushed Garlic, Dry vermouth, Heavy Cream, and Chicken Stock into individual little dishes and/or ramekins. Place on a tray, so they will be handy next to the stove. Cover with plastic until ready to use.
  3. Beat the Egg and place in a breading tray or shallow dish. Measure the Flour, Kosher Salt, Black Pepper, Smoked Paprika, and Dry Thyme Leaf in a breading tray or shallow dish. Use a fork to blend well.
  4. Take the Pork from the fridge and bread up to 20 minutes before frying. Dip in the Beaten Egg first and then in the Seasoned Flour. Use a fork to assist. Place each Pork piece on a tray that is lined with waxed paper.
  5. To fry the Pork, heat the Cooking Oil, Olive Oil, and Unsalted Butter in a large heavy bottomed fry/saute pan. Have the heat on med/hi to hi. When heated, fry Pork on hi up to 2 minutes per side, turning with a fork or tongs. Do this in 2 batches. Set Pork aside on an attractive platter.
  6. Now you will quickly make the sauce by adding all of your little ingredients that you have handy on the tray. Reduce the heat under the pan to med/lo. First add the Crushed Garlic and saute 15-20 seconds. Stir to prevent burning. Now add the liquids (dry vermouth, cream, chicken stock). Whisk to blend and reduce for about 1 minute. Now add the Mustard, Green Peppercorns and Chopped Chives. Keep whisking for about 1 minute more. Remove pan from heat. Spoon Sauce over the Pork Medallions and serve immediately with a Potato and a Fresh Vegetable.

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