Pork chop v medallion

corblimey

Found some pork chops in the freezer so going to use them tomorrow. I have a Supervalu/Kevin Dundon recipe that looks quite tasty - Sesame Crusted Pork. I tried to find the recipe online to show it but failed, because I have an issue with one part of it.

He says to "trim the pork steaks of all excess sinew [... then] cut them into medallions (round)". Taking a normal pork chop (bought at the Tesco butcher counter, I think), is the sinew the fatty bit on the side? Also, what does cut them into medallions (round) mean? I looked up a picture of a medallion but it's a bit unclear as to how to get that shape from a chop. Let's say my chops look like this, what do I need to do to follow Kevin's advice?

brian ireland

Pork fillet AKA Pork steak AKA Pork Tenderloin is often confused with pork chops. Its the pig equivalent of a beef fillet steak. A fillet has some tough sinew around the head which is better if removed.



Does this look like the meat in your recipe? I am not a chef by the way, only passing on what I have picked up over the years

corblimey

You're right, on second look, it's a pork steak he's talking about. I'd say the recipe would work fine with pork chops aswell, tks!