Smoked Gouda Filled Pork Medallions

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

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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

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