Chicken Fried Pork Medallions with Gravy

by Nancy

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

Pork tenderloins or boneless pork loin filets are great for a quick and easy dinner.

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

These pork medallions are seasoned with salt and pepper, coated with flour and fried in a skillet (same as when making fried chicken).

When made this way, to me they smell and taste just like comfort food.

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

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

Let’s check out the ingredients.

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

HOW TO MAKE THIS RECIPE

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

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 with gravy…

…as is or…

…with a dipping sauce (bbq sauce is a quick and easy option).

Thank you so much for stopping by CCC!

SUBSCRIBE TO CCC

Don’t Miss a CCC Recipe! Subscribe now to Coupon Clipping Cook and get an email each time we have a new post. CLICK HERE TO SUBSCRIBE TO COUPON CLIPPING COOK.

Chicken Fried Pork Medallions with Gravy

These quick and easy pork medallions with homemade gravy are comfort food delicious.

4.8 from 6 votes

Print Recipe Pin Recipe Leave a Review

Yield: 3 Servings

Prep: 5

Cook: 20

Total: 25

Ingredients

For the Pork:

1-1/2 pounds boneless pork loin filet (or pork tenderloin)
1/4 cup canola oil (about 1/2-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.