Crispy Pork Chop Medallions with Cheesy Macaroni

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Crispy Pork Chop Medallions with Cheesy Macaroni is the perfect dish for a weeknight dinner that promises to satisfy cravings and please the whole family. The tender, juicy pork medallions are coated in a golden, crunchy crust, making them irresistible. Paired with creamy, cheesy macaroni, this meal is not only comforting but also quick and easy to prepare. Get ready for a dinner that’s as delicious as it is simple!

Why You’ll Love This Recipe

This dish combines the crunch of crispy pork with the creamy goodness of macaroni and cheese, creating a satisfying meal that checks all the boxes. You’ll love it because:

• Quick and Easy: Perfect for busy weeknights.
• Family-Friendly: A hit with kids and adults alike.
• Flavorful: The seasoning on the pork enhances every bite.
• Comforting: Creamy macaroni complements the crispy pork perfectly.

Ingredients

• 1 pound pork loin, cut into 1-inch medallions
• 1 cup breadcrumbs (panko or regular)
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 2 tablespoons olive oil
• 8 ounces elbow macaroni
• 2 cups shredded cheddar cheese
• 1/2 cup milk
• 1 tablespoon butter
• Barbecue sauce, for drizzling (optional)

How to Make Crispy Pork Chop Medallions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Set up a breading station: place flour in one shallow dish, beaten eggs in another, and breadcrumbs mixed with garlic powder, paprika, salt, and pepper in a third dish.
3. Dredge each pork medallion in flour, shaking off excess, dip into the beaten eggs, then coat thoroughly in the breadcrumb mixture.
4. In a large skillet, heat olive oil over medium heat. Once hot, carefully add the breaded pork medallions in batches, cooking for about 3-4 minutes on each side until golden brown. Transfer cooked medallions to the prepared baking sheet.
5. Bake the pork medallions in the preheated oven for an additional 10-12 minutes, or until they reach an internal temperature of 145°F (63°C).
6. While the pork is baking, cook the macaroni according to package instructions. Drain and set aside.
7. In the same pot, melt butter over medium heat. Stir in milk and bring to a gentle simmer. Add the shredded cheddar cheese, stirring until melted and smooth.
8. Mix the cooked macaroni with the cheese sauce until well coated. Season with salt and pepper to taste.
9. Serve the crispy pork chop medallions alongside the cheesy macaroni, drizzled with barbecue sauce if desired.

Tips for the Best Results

• Use panko breadcrumbs for an extra crispy texture.
• Make sure the oil is hot enough before adding the pork to get that perfect golden crust.
• Don’t overcrowd the skillet when frying; cook in batches if necessary.
• Adjust the cheese in the macaroni based on your preference—mix in some mozzarella for extra stretchiness!

Easy Variations

• For a spicy kick, add cayenne pepper to the breadcrumb mix.
• Swap out the cheddar for a blend of your favorite cheeses, like Monterey Jack or Gruyère.
• Try using chicken breast or turkey cutlets instead of pork for a lighter option.

What to Serve With It

• Fresh green salad with a zesty vinaigrette.
• Steamed broccoli or green beans for a pop of color and nutrition.
• Garlic bread or rolls to soak up any leftover cheese sauce.

Storage and Reheating

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Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. The pork may lose some crispiness, but you can always re-crisp it in a skillet for a few minutes.

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