Smothered Pork Medallions and Gravy Recipe

Name: Smothered Pork Medallions and Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Peanut or vegetable oil, for deep-frying; 12 (1/2-inch) slices center cut pork, tenderized and pounded with a mallet; Cajun spices, recipe follows; Flour, for dredging; Kosher salt; Freshly ground pepper; 3 eggs; 2 tablespoons water; Smother Gravy, recipe to follow; Scallions sliced on the bias, for garnish; 1/4 cup kosher salt; 1/4 cup cayenne powder; 1/4 cup paprika; 1/4 cup garlic granules; 1/4 cup black pepper; 2 tablespoons onion granules; 2 tablespoons dried oregano; 2 tablespoons dried thyme; 4 tablespoons unsalted butter; 1/4 cup small diced onions; 1/4 cup small diced red pepper; 1/4 cup small diced celery; 1/4 cup brunoised carrot; 2 teaspoons chopped garlic; 1 tablespoon fresh thyme; 1 tablespoon Cajun spices; 2 to 4 tablespoons flour; 3 cups unsalted chicken stock; 2 tablespoons Worcestershire sauce; Kosher salt

Servings: persons

Peanut or vegetable oil, for deep-frying
12 (1/2-inch) slices center cut pork, tenderized and pounded with a mallet
Cajun spices, recipe follows
Flour, for dredging
Kosher salt
Freshly ground pepper
3 eggs
2 tablespoons water
Smother Gravy, recipe to follow
Scallions sliced on the bias, for garnish
1/4 cup kosher salt
1/4 cup cayenne powder
1/4 cup paprika
1/4 cup garlic granules
1/4 cup black pepper
2 tablespoons onion granules
2 tablespoons dried oregano
2 tablespoons dried thyme
4 tablespoons unsalted butter
1/4 cup small diced onions
1/4 cup small diced red pepper
1/4 cup small diced celery
1/4 cup brunoised carrot
2 teaspoons chopped garlic
1 tablespoon fresh thyme
1 tablespoon Cajun spices
2 to 4 tablespoons flour
3 cups unsalted chicken stock
2 tablespoons Worcestershire sauce
Kosher salt
Freshly ground black pepper

1
In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way.
2
Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
3
Season the pork with the Cajun spices, according to your taste.
4
Season the flour with salt and pepper.
5
Whisk the eggs until foamy and add water.
6
Prepare the pork by dredging in the flour, then dipping in the egg wash, then back in the flour again.
7
Fry the pork in batches, until crust is golden, about 3 to 4 minutes.
8
Drain on paper towels to remove any excess oil.
9
Serve with Smother Gravy and garnish with scallions.
10
Mix well.
11
Store in glass or plastic container with lid.
12
In a heavy bottom saucepan melt the butter over medium heat, add the onions, and cook for 1 minute before adding the red pepper, celery, carrots, garlic, and the thyme.
13
Cook over low heat for 5 minutes, until vegetables are tender.
14
Turn the heat up to medium and add the Cajun spices and flour.
15
Stirring constantly, saute until you can smell the spices and the flour starts to get a little golden.
16
Pour the chicken stock into the pan while stirring constantly with a whisk.
17
The gravy will start to thicken as it comes to a boil.
18
Add the Worcestershire and reduce the heat to low to prevent the gravy from burning.
19
Allow the gravy to simmer for 5 minutes.
20
Season with salt and pepper, to taste.

1545

kcal

Calories

Fat

Carbs

157

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 31 ingredients. The key ingredients include: Peanut or vegetable oil, for deep-frying, 12 (1/2-inch) slices center cut pork, tenderized and pounded with a mallet, Cajun spices, recipe follows, Flour, for dredging, and more.

Yes, Smothered Pork Medallions and Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smothered Pork Medallions and Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions