Here’s a great dish that will save you going to the pub, sage crumbed pork medallions with apple celery salad. Pork medallions are also known as pork porterhouse or pork sirloin. Pork is also a cost effective meat, so not only will it feed the whole family, it’s kind to the hip pocket as well. Crispy pork and a fresh salad will tempt everyone.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

sage crumbed pork medallions with apple celery salad

• 8 Ritchies pork medallions
• 1 cup plain flour
• 2 eggs, beaten
• 1½ cups panko style bread crumbs
• 1 medium garlic clove, crushed
• 10 sage leaves, very finely chopped
• sea salt and freshly ground black pepper
• sunflower oil to fry

for the salad

• 1 pink lady apple, cored and julienned
• 1 bunch of radishes, thinly sliced
• stems and leaves of 2 sticks of celery, julienned
• ½ cup packed and picked flat leaf parsley

dressing

• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon honey
• 2 teaspoons whole grain mustard
• 1 small garlic clove, crushed
• sea salt and freshly ground black pepper

to serve

• lemon wedges

sage crumbed pork medallions with apple celery salad method

Preheat oven the 170^oC.

Trim any fat off the pork medallion. Place each one between 2 sheets of cling film, using a rolling pin or meat mallet, flatten each one evenly to ¾ cm thickness all over. In a medium bowl, add the panko crumbs with the sage, garlic and a little salt, mix well to make sure all the flavours are well combined. Set up 3 large shallow bowls or deep plates – one with the flour, one with the beaten egg and one with the crumbs. Cover each medallion on both sides, first in the flour, then egg, then in the panko crumb.

Heat a large frying pan or sauté pan with about 2 cm of sunflower oil on a medium high heat. To make sure the oil is hot enough, do the sizzle test with a crumb. Fry the crumbed medallions, 2 or 3 at a time, for about 2-3 minutes on each side, turning once until golden on both sides and just cooked through. Drain on absorbent kitchen paper. In a small bowl whisk together all the salad dressing ingredients and season to taste. In a large bowl mix all the salad ingredients together and stir through the dressing. Serve the medallions with lemon wedges and a pile of salad on the side.

Serves 4. Preparation time 30 minutes. Cooking time 20 minutes.