Preheat the oven to 180 degrees.
Finely grind the tree nuts and mix with the breadcrumbs. Melt the butter (1) and add it to the mixture. Add the thyme leaves and season with salt and pepper.
Cut the chicory in half lengthwise, remove the stem and cut the vegetables into strips.
Season the pork medallions with salt and pepper. Sear them heartily in the hot clarified butter for one minute on each side. Immediately transfer to a platter and spread the nut mixture evenly over the top. Roast the meat in the upper third of the 180 °C oven for twelve minutes.
In the meantime, add the butter (2) to the roast form. Sauté the chicory strips with the powdered sugar in it. Extinguish with white wine and port wine and cook until half done. Season with salt and pepper.
To serve, arrange the chicory vegetables on plates and place 2 medallions on each.
Tip: Instead of clarified butter, you can also use butter in most cases.