1/4 cupcanola oil(approx. ½ inch depth of oil in the pan; amount may vary depending on the size of skillet)
1teaspoonground black pepper
For the Gravy
3tablespoonsof oil from pan that the pork was cooked inincluding the crunchy bits
4dashes saltor to taste
3dashes ground black pepper
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.
If the oil is getting too hot (bubbling a lot or the meat is browning too quickly), turn the heat down just a bit.