Pork Medallions with Herbed Spaetzle – Emeril

I remember the first time I tasted spaetzle. It was at a small, family-run restaurant in the Alps, tucked away after a long day of hiking. The owner, a jolly woman with flour dusting her apron, served it alongside a succulent pork dish. The combination of the tender pork, crisp breading, and those chewy, flavorful little dumplings was pure comfort food. This recipe for Pork Medallions with Herbed Spaetzle brings back those memories with every bite, reminding me that the best meals are often the simplest, made with love and shared with good company.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Servings: 4
• Dietary Type: Not specified

Ingredients

For the Pork Medallions:

• 4 tablespoons Bayou Blast Creole Seasoning
• ¾ cup flour
• 1 egg, beaten with 1 teaspoon water
• 1 cup breadcrumbs
• 3 tablespoons oil

For the Herbed Spaetzle:

• (Refer to a separate, detailed recipe for Herbed Spaetzle. This recipe focuses primarily on the Pork Medallions and assumes the Spaetzle is prepared separately.)

Equipment Needed

• Shallow dishes or plates for dredging
• Ovenproof sauté pan
• Meat mallet (optional, if medallions are too thick)
• Wire rack (optional, for resting pork)

Instructions

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. If necessary, place the pork medallions between sheets of plastic wrap or in a resealable bag and use a meat mallet or rolling pin to gently pound them to a ½-inch thickness. This ensures even cooking and tenderizes the meat.
3. Season the pork medallions with about 1 tablespoon of the Bayou Blast Creole Seasoning, ensuring each medallion is evenly coated.
4. Prepare your dredging station: In three separate shallow dishes, place the flour, the egg wash (egg beaten with water), and the breadcrumbs. Season each dish with 1 tablespoon of the Bayou Blast Creole Seasoning. This ensures flavor in every layer of the breading.
5. Now, dredge the pork medallions. First, coat each medallion thoroughly in the seasoned flour, shaking off any excess. Then, dip the floured medallion into the egg mixture, making sure it is fully coated. Finally, dredge the medallion in the seasoned breadcrumbs, pressing gently to help the crumbs adhere and shaking off any excess. The breadcrumbs should completely cover the pork.
6. Place the breaded pork medallions on a plate or baking sheet lined with parchment paper and refrigerate them while you prepare the Herbed Spaetzle. This allows the breading to set, which will help it stay intact during cooking.
7. In an ovenproof sauté pan, heat the oil over medium-high heat until shimmering. The oil should be hot enough to quickly brown the breading without burning it.
8. Carefully add the breaded pork medallions to the hot oil in a single layer, being careful not to overcrowd the pan. Cook until the first side is golden brown, about 3-4 minutes. Avoid moving the medallions around too much while they are browning to ensure a nice, even crust.
9. Turn the medallions over and immediately transfer the pan to the preheated oven to finish cooking. Bake for approximately 8-10 minutes, or until the pork is cooked through and reaches an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius). A meat thermometer is the best way to ensure doneness.
10. Remove the pork medallions from the oven and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
11. Serve the pork medallions on top of the prepared Herbed Spaetzle. Spoon some of the cooking sauce or pan juices from the pork over the spaetzle for added flavor.

Expert Tips & Tricks

• For extra crispy breading, consider doing a double dredge. After the initial breadcrumb coating, dip the medallion back into the egg wash and then into the breadcrumbs again.
• Don’t overcrowd the pan when browning the pork. Cooking in batches allows the oil temperature to stay consistent, resulting in a better sear.
• If you don’t have an ovenproof sauté pan, you can sear the pork in a regular pan and then transfer it to a baking sheet to finish cooking in the oven.
• To keep the pork warm while you finish the spaetzle, place it on a wire rack set over a baking sheet in a warm oven (around 200 degrees Fahrenheit).
• Bayou Blast can be a bit salty. If you are sensitive to salt, reduce the amount used slightly or use a low-sodium Creole seasoning.

Serving & Storage Suggestions

Serve the Pork Medallions immediately after cooking for the best texture and flavor. Arrange the Herbed Spaetzle on a plate or in a bowl and top with the medallions. Garnish with fresh parsley or a lemon wedge for added visual appeal.

Leftover pork can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in a microwave until warmed through. Be careful not to overcook the pork during reheating, as it can become dry. The spaetzle can also be stored separately and reheated in a skillet with a little butter or oil. Freezing is not recommended as the breading texture will suffer.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	8g	40%
Cholesterol	90mg	30%
Sodium	800mg	33%
Total Carbohydrate	40g	13%
Dietary Fiber	3g	12%
Sugars	5g	N/A
Protein	20g	40%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods. The nutritional information for the Herbed Spaetzle is not included in this table.

Variations & Substitutions

• For a spicier kick, add a pinch of cayenne pepper to the flour mixture or use a spicier Creole seasoning blend.
• If you don’t have Bayou Blast seasoning, you can create your own blend using paprika, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, and black pepper.
• Panko breadcrumbs can be used for a crispier coating.
• For a gluten-free version, use gluten-free flour and breadcrumbs.
• Chicken or turkey cutlets can be substituted for the pork medallions.
• Consider serving with a pan sauce made with white wine, Dijon mustard, and chicken broth for a richer flavour profile.

FAQs (Frequently Asked Questions)

Q: Can I prepare the pork medallions ahead of time?
A: Yes, you can bread the pork medallions ahead of time and store them in the refrigerator for up to 24 hours before cooking. This is a great time-saver for busy weeknights.

Q: How do I prevent the breading from falling off the pork?
A: Make sure to shake off the excess flour, egg wash, and breadcrumbs after each step. Refrigerating the breaded pork for at least 30 minutes before cooking helps the breading adhere better.

Q: What is the best way to tell if the pork is cooked through?
A: The best way is to use a meat thermometer. Insert the thermometer into the thickest part of the medallion, avoiding any bone. The pork is cooked when it reaches an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius).

Q: Can I bake the pork medallions instead of pan-frying and baking?
A: Yes, you can bake them. Place the breaded medallions on a baking sheet lined with parchment paper and bake at 375 degrees Fahrenheit (190 degrees Celsius) for about 20-25 minutes, or until cooked through.

Q: What is spaetzle, and can I use something else if I can’t find it or don’t want to make it?
A: Spaetzle is a type of soft egg noodle popular in German and Austrian cuisine. If you can’t find or don’t want to make it, you can substitute it with other types of pasta, such as egg noodles or even rice.

Final Thoughts

This Pork Medallions with Herbed Spaetzle recipe is a delicious and satisfying meal that’s perfect for a weeknight dinner or a special occasion. The combination of the tender pork, crispy breading, and flavorful spaetzle is sure to please everyone at the table. Don’t be afraid to experiment with different seasonings and herbs to customize the dish to your liking. I encourage you to try this recipe and share your feedback – and perhaps pair it with a crisp Riesling to complete the experience! Bon appétit!