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Smoked Gouda Filled Pork Medallions

Category Pork
Pork Medallions displayed on plate
The mellow yet distinctive flavor of smoked gouda complements the pork in this amazing dish. This is a guide about smoked gouda filled pork medallions.

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November 8, 201110 found this helpful
I served this dish with Garlic Sauteed Spinach garnished with fresh lemon wedges.

Ingredients:

  • 1 cup panko crumbs
  • 8 (3 oz.) thin pork medallions
  • 1/3 cup Dijon mustard
  • 6 oz. smoked Gouda, shredded
  • lemon pepper, to taste

Directions:

Preheat the oven to 350 degrees F and lightly oil coat a baking dish or roasting pan.

Place panko in a shallow medium bowl.

Coat each medallion with Dijon, top four of the coated medallions evenly with cheese and then top with the other four medallions.

Press both sides of the filled medallions in panko crumbs; lightly brown both sides of the filled medallions in a large skillet and then place in prepared baking dish or roasting pan and sprinkle with lemon pepper to taste.

Bake until internal pork temperature reaches 160 degrees F and panko is browned and crispy, about 20 to 25 minutes.

By Deeli from Richland, WA

Comment Was this helpful? 10
November 7, 20110 found this helpful

Oh my goodness, Deeli! This seriously sounds WAY too yummy! The home I live in now doesn't have a "workable" kitchen, as I call it (stove/oven doesn't work - have microwave in living room and one portable burner on my tiny kitchen counter) but my husband and I should be moving soon, so I'll definitely have to save this recipe and try it out as one of the first things I cook for us! Has my taste buds watering! God bless!

Reply Was this helpful? Yes
November 9, 20110 found this helpful

Oh my! this sounds so good! I can't wait to try this one out! Thanks Deeli! :)

Reply Was this helpful? Yes
November 12, 20110 found this helpful

Hmm... Pork and cheese sounds like nature's perfect food.

Reply Was this helpful? Yes
November 14, 20110 found this helpful

Deeli, mom will love this one.

Reply Was this helpful? Yes
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