Servings:6
In this flavor-packed, one-skillet supper, pork tenderloin medallions are topped with creamy fontina and tangy-salty prosciutto and cooked on a bed of tender cabbage and earthy chickpeas.
We loved it! I used canned chickpeas and some chicken broth and thyme, and it was wonderful (and easy). I might try with white beans next time, and more prosciutto and cheese.
Wonderful meal! Had a bag of dried Italian cicerchia (fava chickpeas) and no idea what to make, other than hummus. Used the recipe for Chickpeas with Bay Leaves and Herbs. Very good flavor -- hard to stop just eating the chick peas without doing anything else to them. Other than cooking the dried chickpeas, the Pork Medallions with chickpeas and cabbage comes together very quickly -- but wow what flavors. The caramelized onions and savoy cabbage, with the chickpeas very good on its own. The pork medallions topped with prosciutto and fontina cheese is restaurant quality! I didn't change a thing --followed recipe -- be sure to use all 6 oz grated cheese, it looks like a lot (and is a lot) but it's the correct amount for the dish. I agree with previous reviewer, I'm going to have to consider always topping my pork with prosciutto!!! And now i'm back to MarketHall Foods to purchase more dried chickpeas, so I can make this dish again.
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