Wednesday, July 24, 2013

Scamorza-Stuffed Pork Medallions


Saturday 22 June
As we're heading to Israel in a few days, we thought we'd load up on double-trafe dainties, just to tide us over.  Pork with cheese?  No problem. 
We pretty much did this.

We stuffed the already-butterflied medallions with thin slices of domestic smoked mozzarella (along with ricotta salata, a find from Silverglade's at Findlay Market) and chiffonaded fresh sage leaves.

The butter and oil in the pan got a pre-dosing with a branch of fresh sage; fried on both sides, it not only imparted its flavor to the oil, but the leaves broken off adorned the chops. 
We used the same timing as before, and the result was slightly oozy, cheesy perfection, with some simple sautéed zucchini and garlic on the side.

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