Coupon Clipping Cook

Chicken Fried Pork Medallions

These chicken fried pork medallions are comfort food to the max and taste wonderful dipped in a quick and easy gravy that’s made from the crunchy bits that are left in the skillet after cooking the pork.  The recipe for this delicious gravy is also included below.

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 and amazingly delicious gravy can be made from the crunchy bits left in the pan.

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

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

So let’s check out the ingredients, but wait, first a super quick thank you for stopping by CCC.

Ok, on to the ingredients.

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

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.

More 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

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Print Recipe

Chicken Fried Pork Medallions & Gravy

These chicken fried pork medallions are comfort food to the max and taste wonderful dipped in a quick and easy gravy that's made from the crunchy bits that are left in the pan after cooking the pork.  The recipe for this delicious gravy is also included below!

Course Main Course
Cuisine American
Keyword Pork Medallions
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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:

  1. 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. 
  2. Add flour to a shallow bowl and coat all sides of the pork in the flour. Set aside for just a moment.

  3. 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. 
  4. 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. .
  5. Continue to turn the medallions over as the bottom sides of the pork turn a golden color. 
  6. 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). 
  7. 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:

  1. 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. 
  2. Heat the pan on low to medium heat and add 2 tablespoons of flour. Constantly stir for about 2 minutes. 
  3. Next, while stirring, slowly add milk to the pan. Continue to stir until the desired consistency is reached. Add salt and pepper to taste.

Recipe 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.

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2 Comments

  1. Sure looks good.