Smothered Pork Medallions and Gravy Recipe

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Ingredients:

Serving

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 tbsp water
smother gravy, recipe to follow
scallions sliced on the bias, for garnish
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 tbsp onion granules
2 tbsp dried oregano
2 tbsp dried thyme
4 tbsp 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 tsp chopped garlic
1 tbsp fresh thyme
1 tbsp cajun spices
2 to 4 tbsp flour
3 cups unsalted chicken stock
2 tbsp worcestershire sauce
kosher salt
freshly ground black pepper

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	243.4 Kcal (1019 kJ)
Calories from fat	124.91 Kcal
		% Daily Value*
Total Fat	13.88g	21%
Cholesterol	105.79mg	35%
Sodium	1468.13mg	61%
Potassium	531.04mg	11%
Total Carbs	24.57g	8%
Sugars	4.51g	18%
Dietary Fiber	5.72g	23%
Protein	9.63g	19%
Vitamin C	13.7mg	23%
Vitamin A	0.3mg	9%
Iron	4.6mg	26%
Calcium	131.5mg	13%

Amount Per 100 g
Calories	114.93 Kcal (481 kJ)
Calories from fat	58.98 Kcal
		% Daily Value*
Total Fat	6.55g	21%
Cholesterol	49.95mg	35%
Sodium	693.2mg	61%
Potassium	250.73mg	11%
Total Carbs	11.6g	8%
Sugars	2.13g	18%
Dietary Fiber	2.7g	23%
Protein	4.55g	19%
Vitamin C	6.5mg	23%
Vitamin A	0.1mg	9%
Iron	2.2mg	26%
Calcium	62.1mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

5.2

Points
7

PointsPlus

Good Points

saturated fat free,
good source of fiber

Bad Points

High in Sodium

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