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Very easy to make and delicious! After cutting the pork, I placed the slices between two pieces of wax paper and gently pounded it down to the desired thickness. I doubled the sauce which was po...
Sauce was good. Pork by itself is blah. I doubled the zest and capers, and added a little corn starch to the sauce to thicken it. That helped. Without the sauce, which is how my kids wanted it, ...
Very easy to make and delicious! After cutting the pork, I placed the slices between two pieces of wax paper and gently pounded it down to the desired thickness. I doubled the sauce which was po...
This is my recipe, and I have an update for you. I made this tonight using a replacement for the chicken broth: the dark, wonderful, gelatinous broth that is left from the Roast Sticky Chicken...
Hey Marianne! Thank you so much for the recipe!!!! I made it excatly as it was written and my family loved it! PS. We are the Caper Gueens! Princessjenna told me about it and what a life saver b...
Good, solid dish. I would recommend cooking the pork roast in the oven for 15-20 minutes before slicing and pan frying. When one merely pan-fries after dredging in oil, the outsides get crispy...
Awesome sauce! I made this like the recipe said. the only thing I did do was add one more cup of chicken broth and a tbls of cornstartch and soy sauce to thicken the sauce a bit more right at ...
I served this at a gourmet dinner and everyone raved. I wanted to prepare it beforehand, so I didn't cook the meat all the way through. I put the medallions in a baking dish and made the sauce. ...
this was wonderful! i used fresh garlic and the lemon juice and some zest from half a lemon...so much flavor! thx for posting marianne!
Thank you Marianne for a great recipe. I am much more of a baker than a cook but this dinner made me look really good. I was a little nervous in the beginning but it turned out great. Thanks aga...