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Florentine Medaillons Of Pork

Ingredients
  Butter 4 Tablespoon
  Flour 4 Teaspoon
  Milk 3⁄4 Cup (12 tbs)
  Fontina cheese 1⁄2 Cup (8 tbs), grated
  Parmesan 2⁄3 Cup (10.67 tbs), grated
  Olive oil 2 Tablespoon
  Boneless pork loin chops 24 Ounce (4 Chops, 6 Ounce Each)
  Fresh spinach 2 Pound, steamed
  Garlic 2 Clove (10 gm), peeled and finely chopped
  Fresh rosemary 1 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

GETTING READY
1) Preheat the broiler.
2) Add required salt and pepper to the pork.
3) Now chop the spinach into coarse pieces.

MAKING
4) In a small saucepan, stir 2 tablespoons butter until melted over moderate heat.
5) Mix in the flour and further blend for 2 minutes.
6) Slowly whisk in the milk and allow the mixture to boil, mixing all the while.
7) Take off from the heat and fold in the fontina, half the Parmesan and the mustard.
8) In a large skillet, stir in th remaining 2 tablespoons butter until melted in the oil over moderate heat.
9) Now add the seasoned pork and cook for 6 minutes, turning once, until golden on both sides.
10)Transfer to a plate and allow to keep warm.
11) From the skillet, discard all but 1 tablespoon fat.
12) Now add the garlic and rosemary, and fry briefly for 2 minutes by turning frequently.
13) Add the spinach, heat through, and evenly spread on an ovenproof platter.

FINALISING
14) Arrange the pork on the spinach and cover with the cheese sauce.
15) Scatter on top with the remaining Parmesan.
16) Broil for about for 2-3 minutes, until golden brown.

SERVING
17) Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Ingredient: 
Pork
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4

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