Pork Medallions with Chickpeas and Cabbage

Pork Medallions with Chickpeas and Cabbage
Photo by Scott Phillips


  • 6 oz. coarsely grated Italian fontina (about 2 cups)
  • 1 medium yellow onion, halved lengthwise and thinly sliced crosswise
  • 1 Tbs. extra-virgin olive oil
  • 2 1-lb. pork tenderloins
  • 6 thin slices prosciutto di Parma (3-½ oz.)
  • 2 cups Chickpeas with Bay Leaves and Herbs, plus ½ cup reserved cooking liquid
  • 2 Tbs. unsalted butter
  • + 2 more ingredients
    • Kosher salt and freshly ground black pepper
    • ½ small head Savoy cabbage, thinly sliced (6 to 7 cups)

Position a rack in the center of the oven and heat the oven to 425°F. Trim and slice each tenderloin on the diagonal into 3 thick medallions. Place each medallion on a cut side, and using your hands, gently press on each to flatten slightly. Season on both sides with salt and pepper. Heat the b...

View full recipe at Fine Cooking


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