Note: From the July 31, 1996, Star Tribune issue of Taste.
• 3/4 c. heavy cream
• 2 T. Dijon mustard
• 1/4 c. breadcrumbs
• 1 T. finely chopped fresh rosemary
• 1 T. finely chopped fresh parsley
• 1 t. finely chopped fresh thyme
• 1/2 t. dried oregano (or 1/2 tbsp. chopped fresh)
• 2 t. garlic powder
• 1 t. kosher salt
• 1 t. freshly ground black pepper
• 1 T. olive oil
• 4 (3-oz.) boneless center-cut pork chops
To prepare sauce: In a small saucepan over medium heat, combine cream and mustard and simmer, reducing liquid by one-third. Remove from heat and reserve.
To prepare breadcrumbs: Place breadcrumbs in a food processor and pulse to a fine blend. Add rosemary, parsley, thyme, oregano, garlic powder, salt and pepper to breadcrumbs, and pulse for 30 sec. Reserve.
To prepare pork: In a large sauté pan over medium-high heat, warm olive oil. Bread each pork chop in the herb breading and place into the hot sauté pan. Sauté pork until golden brown, 3 to 4 min., then turn and continue cooking for 2 to 3 min., until they reach an internal temperature of 155 degrees. Place 2 medallions each on 2 warm plates, ribbon the sauce over them and serve.