Dayton's Herb Crusted Pork Medallions
rec.food.cooking/Beth R. Jarvis (1997)
Makes 2 servings

1/4 cup bread crumbs
1 tbsp. finely chopped fresh rosemary
1 tbsp. finely chopped parsley
1 tsp. finely chopped fresh thyme
1/2 tsp. dried oregano (or 1/2 tbsp. chopped fresh)
2 tsp. garlic powder
1 tsp. kosher salt
1 tsp. freshly ground black pepper
1 tbsp. olive oil
4 (3 oz.) boneless center cut pork chops
3/4 cup heavy cream
2 tbsp. Dijon mustard

Place bread crumbs in a food processor and pulse to a fine blend. Add rosemary, parsley, thyme, oregano, garlic powder, salt and pepper to bread crumbs and pulse for 30 seconds. Set aside.

Heat olive oil in a 10 inch saute pan. Bread each pork chop in the herb breading and place into the hot saute pan. Saute pork until golden brown, 3 to 4 minutes, then turn and continue cooking.

Pour cream into a separate saute pan, add mustard and reduce by one third.

Continue cooking medallions for 2 to 3 minutes until they reach an internal temperature of 155 degrees. Place two medallions on each of two warm plates and ribbon the sauce over them.

Notes: I made these a couple of nights ago. I doubled the recipe to feed 4. I used Dijonnaise instead of Dijon mustard and really liked the sauce, even though I'm not fond of Dijon mustard. Oh, and I used pork loin slices (about 3/4-inch thick) instead of chops. They were quite tasty! Definitely a keeper recipe! - Beth Jarvis Hart