There are a million studies about the importance of sitting down as a family to dinner, however it’s easier said than done with our busy schedules. Although I enjoy cooking, sometimes I’m too tired or there is not enough time to spend roasting, braising, baking, chopping and shopping for a long list of ingredients. On the days I still want to put something healthy, delicious, and beautiful in front of my family - I turn to recipes that are quick and easy.

The other challenge to regular meal preparation is mixing things up. Serving beef, chicken, or the usual takeout all week can get tiresome. This recipe uses pork, which sometimes turns out dry and chewy, but the beauty of this recipe is that it uses a very thin cut of pork that only takes about 5 minutes to cook and turns out very tender. The sauce is also quick as you make it while you’re cooking the meat, which cuts down on cleanup. You can serve this with your favorite veggie or salad along with rice, pasta, polenta or even easy oven-fries.

On your way home from work or picking your kids up swing by the grocery store and purchase these ingredients, if you don’t already have them in your pantry:

Katy Cooking Pork Polenta Final

Recipe -

Pork Medallions with Lemon and Caper Sauce on top of Polenta

Serves 4

8 -10 2” pork medallions (cut from pork tenderloin)

4 Tbsp. olive oil (or high heat oil of choice)

1 Tbsp. butter

¼ cup of white wine

2 cup of panko

2 eggs, beaten

1 cup polenta

Bring water to boil, and add polenta slowly while stirring. While you are stirring add salt and pepper for flavor. Once the polenta is cooked, keep on low heat till the pork is finished. Put flour, breadcrumbs, and beaten egg in three different bowls. Dip each medallion in flour then egg then breadcrumbs. Heat oil and butter in large skillet. When butter starts to bubble place coated cutlets in pan for 2-3 minutes or until the under edges are browned. Turn over and cook an additional 2 minutes for medium. Remove from pan and place in warm oven.

 

Lemon and Caper Sauce

2 Tbsp. butter

½ lemon

2 clove minced garlic

2 Tbsp. capers

In the same pan, while still hot, add additional butter, garlic and capers. Cook gently for 1 minute and add lemon and salt to taste.

 

Arugula Salad with Lemon/Olive Oil Dressing Topped with Shaved Parmesan

Arugula

Half a Lemon

2-3 Tbsp.s of Olive Oil

Parmesan Cheese

Start with the amount of Arugula you want in a salad bowl. For the dressing, squeeze the lemon half over the salad, and pour the olive oil on top. Toss the salad mixing the lemon juice and olive oil with the Arugula. For flavor and decoration, add a few shavings of Parmesan cheese on top.

 

 

 

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Katy Fassett

Written by Katy Fassett

Katy is a proud Boulderite and cooking enthusiast who has made the transformation from being an endurance runner to a cross-fitting culinary master.