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Pork Medallions With Braised Red And Green Cabbages And Roasted Shallots

  • Prep Time: 2 hours
  • Total Time: 2 hours
  • Yield: 4 main-course servings



  • Prepare the Roasted Shallots. Prepare the Braised Red Cabbage and the Braised Green Cabbage, and cover them separately to keep warm.

  • Sprinkle the pork with the Creole Seasoning on both sides.

  • Heat the oil in a large skillet over high heat. When the oil is hot, add the pork medallions and saute until brown, for about 2 or 3 minutes on each side.

  • To serve, mound 1/2 cup of the Braised Red Cabbage on one side of each of 4 dinner plates, and mound 1/2 cup of the Braised Green Cabbage on the other side. Place one pork medallion on each mound of cabbage and arrange 4 Roasted Shallots around each portion.

  • Note: Preheat the oven to 400º F. Combine 24 peeled shallots and /or garlic cloves with 1 teaspoon olive oil, 2 teaspoons salt, and 5 turns freshly ground black pepper on a sheet of aluminum foil. Fold the edges of the foil together to form a bag and roast until tender, for about 40 minutes. Use immediately, or refrigerate in a little olive oil in an airtight container for 2 or 3 days.