Featured RecipeMussels with Saffron Cream
Browse Recipes by Category
Enjoy your favorite recipe with wines selected by Jacques Franey, Pierre's son. Contact Domaine Franey.
Medallions of Pork with Onions and Cheese
from Pierre Franey's Cooking in France , page 217
INGREDIENTS8 3-ounce pieces thin boneless pork loin, trimmed of excess fat
Salt and pepper to taste
2 tablespoons olive or vegetable oil
2 cups onions, finely sliced
1 tablespoon garlic, minced
1 cup grated Gruyère or Comté cheese
PREPARATION1. Preheat the oven to 425 degrees.
2. Sprinkle the pork with salt and pepper to taste. Heat one tablespoon of the oil in a heavy skillet large enough to hold the pork slices in one layer. When the oil is quite hot, add the pork and cook until brown on one side, about 3 minutes. Turn the slices and cook for another 3 minutes. Remove from the pan and keep warm.
3. Meanwhile, in another skillet, heat the remaining oil and cook the onions and garlic, stirring, over medium heat, until the onions are slightly browned, about 10 minutes.
4. In large, flat ovenproof dish, place the pork slices side by side and spread an equal amount of onion mixture over each. Sprinkle the grated cheese on top.
5. Place the dish in the oven and bake for about 8 minutes, or until the cheese melts and browns slightly. Serve immediately.