Smothered Pork Medallions and Gravy

Total Time:
1 hr 15 min
50 min
25 min

6 servings

  • 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
  • Cajun Spices:
  • 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
  • Smother Gravy:
  • 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
  • In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way.

  • Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.

  • Season the pork with the Cajun spices, according to your taste. Season the flour with salt and pepper. Whisk the eggs until foamy and add water.

  • Prepare the pork by dredging in the flour, then dipping in the egg wash, then back in the flour again. Fry the pork in batches, until crust is golden, about 3 to 4 minutes. Drain on paper towels to remove any excess oil. Serve with Smother Gravy and garnish with scallions.

Cajun Spices:
  • Mix well. Store in glass or plastic container with lid.

  • Yield: about 1 1/2 cups

Smother Gravy:
  • 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. Cook over low heat for 5 minutes, until vegetables are tender.

  • Turn the heat up to medium and add the Cajun spices and flour. Stirring constantly, saute until you can smell the spices and the flour starts to get a little golden.

  • Pour the chicken stock into the pan while stirring constantly with a whisk. The gravy will start to thicken as it comes to a boil. Add the Worcestershire and reduce the heat to low to prevent the gravy from burning. Allow the gravy to simmer for 5 minutes. Season with salt and pepper, to taste.

  • Yield: 4 cups

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