Sweet and sour pork medallions (oregon)

Yield: 2 Servings

Measure Ingredient
16 ounces Pork loin; (boneless), pounded flat (4 slices, 3 or 4 ounces each)
¼ cup Flour
¼ cup Bread crumbs
2 Eggs
1½ cup Sweet & sour sauce with pineapple chunks; purchased
2 tablespoons Toasted sesame seed
3 tablespoons Olive oil

Heat olive oil in skillet over medium high heat Dust pork in flour. Beat eggs in dish. Dip pork in egg then roll in bread crumbs. Cook 4 minutes on each side, checking for doneness. Remove to plate. Heat sweet & sour sauce and pour over top. Sprinkle with toasted sesame seeds. Salt and pepper to taste.

Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1

Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Chef Graves, Camp 18, Elsie, Oregon

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