Coupon Clipping Cook®

Chicken Fried Pork Medallions {Homemade Gravy}

These chicken fried pork medallions with gravy are ridiculously easy to make.

Pork tenderloins or boneless pork loin filets are great to have on hand in the freezer for a quick and easy dinner.

The only thing is that they can be expensive.

But when they’re on a really good sale, I’m in….time to stock up.

I should be more creative when cooking pork loin but I always seem to make them the same way, in medallions that are seasoned with salt and pepper, coated with flour and cooked just like how I make fried chicken….one of those less-is-more recipes.

When made this way, to me they smell and taste just like comfort food and that’s not all.

A simple gravy can be made from the crunchy bits left in the pan.

It takes just 5 ingredients to make these pork medallions and that includes the salt and pepper.

To make the gravy, just add one more ingredient, milk.

Here are some side dishes that would taste wonderful with these pork loin medallions “Roasted Garlic and Rosemary Mashed Potatoes“, “Baked Herb and Parmesan Potato Slices” and “Easy Potato Salad with Egg“.

Ok, on to the ingredients.

Boneless pork loin filet or pork tenderloin, salt, pepper, flour, canola oil and if making gravy, milk

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Pork Medallions:

Cut the fat and “silver skin” off of the outside of the pork.

Cut the pork into 1-inch thick width-wise slices.

Sprinkle pepper and salt…

…on both sides of the pork.

Then,

add the flour to a shallow bowl…

…and coat all sides of the pork with the flour.

Set aside for just a moment.

Heat a medium-size skillet on medium heat and add the canola oil.

Sprinkle a pinch of flour in the oil and when the oil starts to bubble, using a cooking fork or tongs, carefully add the pork to the pan.

Depending on the size of the pan, the pork may need to be cooked in batches.

When the bottom side of the pork starts to turn a golden color, carefully turn the pork over.

TIP – If the oil is getting too hot (bubbling a lot or the meat is browning too quickly), turn the heat down just a bit.

Continue to turn the medallions over as the bottom sides of the pork turn a golden color.

When the pork is thoroughly cooked,

…remove the medallions from the pan on to a cooling rack (that is sitting on a large plate to catch any drippings).

For the Gravy:

Remove all but 3 tablespoons of oil from the pan (try to keep as many as the crunchy bits in the pan as possible).

An option is to carefully pour the excess oil from the pan into a coffee mug and wait until the oil is completely cool before discarding it.

Heat the pan on low to medium heat and add 2 tablespoons of flour.

Constantly stir for about 2 minutes.  Next, while stirring, slowly add milk to the pan.

Continue to stir until the desired consistency is reached.  Add salt and pepper to taste.

Serve the pork medallions as is or with a dipping sauce (bbq sauce is a quick and easy option).

Or serve with veggies, mashed potatoes and some of that wonderful gravy.

Then,

…dig in.

yum.

Thank you so much for stopping by CCC!

Fried Chicken Recipes You May Like:

Chipotle Chicken Nugget and Honey Dijon Sliders

Simple Fried Chicken

Fried Chicken and Bacon Gravy Sliders

Simple Chicken Nuggets

Don’t miss a CCC recipe.  Subscribe to Coupon Clipping Cook and get an email each time we have a new post.  Here’s the link to subscribe to CCC.

Chicken Fried Pork Medallions

Chicken Fried Pork Medallions {Homemade Gravy}

Ridiculously easy to make.
Print Pin
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: American
Keyword: Pork Medallions
Servings: 3

Ingredients

For the Pork:

  • 1-1/2 pounds boneless pork loin filet (or pork tenderloin)
  • 1/4 cup canola oil (approx. ½ inch depth of oil in the pan; amount may vary depending on the size of skillet)
  • 1 teaspoon ground black pepper
  • 3 teaspoons salt
  • 1-1/2 cups all-purpose flour

For the Gravy

  • 3 tablespoons of oil from pan that the pork was cooked in including the crunchy bits
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 4 dashes salt or to taste
  • 3 dashes ground black pepper

Instructions

For the Pork:

  • Cut the fat and "silver skin" off of the outside of the pork. Cut the pork into 1-inch thick width-wise slices. Sprinkle salt and pepper on both sides of the pork. 
  • Add flour to a shallow bowl and coat all sides of the pork in the flour. Set aside for just a moment.
  • Heat a medium-size skillet on medium heat and add the canola oil. Sprinkle a pinch of flour in the oil and when it starts to bubble, using a cooking fork or tongs, carefully add the pork to the pan. Depending on the size of the pan, the pork may need to be cooked in batches. 
  • When the bottom side of the pork starts to turn a golden color, carefully turn the pork over. If the oil is getting too hot (bubbling a lot or the meat is browning too quickly), turn the heat down just a bit. .
  • Continue to turn the medallions over as the bottom sides of the pork turn a golden color. 
  • When the pork is thoroughly cooked, remove the medallions from the pan on to a cooling rack (that is sitting on a large plate to catch any drippings). 
  • Serve the pork medallions as is or with a dipping sauce (bbq sauce is a quick and easy option).  Or serve with veggies, mashed potatoes and some of the wonderful gravy made with the crispy bits left in the pan when cooking the pork.

For the Gravy:

  • Remove all but 3 tablespoons of oil from the pan (try to keep as many as the crunchy bits in the pan as possible). An option is to carefully pour the excess oil from the pan into a coffee mug and wait until the oil is completely cool before discarding it. 
  • Heat the pan on low to medium heat and add 2 tablespoons of flour. Constantly stir for about 2 minutes. 
  • Next, while stirring, slowly add milk to the pan. Continue to stir until the desired consistency is reached. Add salt and pepper to taste.

Video

Notes

TIP:

  1. If the oil is getting too hot (bubbling a lot or the meat is browning too quickly), turn the heat down just a bit.
Our Recipe Disclaimer can be found at this link: "Disclaimers", also at the bottom of this website, and in the "About Section" of this website.
Copyright © 2011-2019 Nancy at Coupon Clipping Cook - All photography and content, in any form, on this site CouponClippingCook.com is copyright-protected.
Stay Connected!Get New Posts Delivered via Email - Click Here to Subscribe to Coupon Clipping Cook

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.  As an Amazon Associate I earn on qualifying purchases.  This means that if you click on a link, I may earn a commission.  You can read our full disclosure here.  In addition I may earn a commission for purchases made via my Amazon Influencer page. 

Don’t Miss a Recipe!

Get new posts delivered via email:

Leave a Reply

Your email address will not be published. Required fields are marked *

When you leave a comment on this Website, we collect your name, email, and IP address in order to assist with spam detection. For further details please refer to our Privacy Policy.  By checking the following box you consent to our data usage policy as outlined in our Privacy Policy found here.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

2 Comments

  1. Sure looks good.