Smothered Pork Medallions And Gravy

Recipe Ingredients

		Peanut or vegetable oil - for deep-frying
12		Center-cut pork, 1/2" thk - tenderized, and
		Pounded with a mallet
		Cajun Dry Spice Mix - (see recipe)
		Flour - for dredging
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
3		Eggs
2 tablespoons	30ml	Water
		Smother Gravy
4 tablespoons	60ml	Unsalted butter
1/4 cup	15g / 0.5oz	Small diced onions
1/4 cup	36g / 1.3oz	Small diced red pepper
1/4 cup	27g / 1oz	Small diced celery
1/4 cup	27g / 1oz	Brunoised carrot
2 teaspoons	10ml	Chopped garlic
1 tablespoon	15ml	Fresh thyme
1 tablespoon	15ml	Cajun Dry Spice Mix - (see recipe)
2 tablespoons	30ml	Flour - (to 4)
3 cups	711ml	Unsalted chicken stock
2 tablespoons	30ml	Worcestershire sauce
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
		Garnish
		Scallions - sliced on the bias

Recipe Instructions

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.

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.

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. (Makes about 4 cups)

This recipe yields 6 servings.

Source:
MELTING POT with Cheryl Smith - (Show # MP-1C08) - from the TV FOOD NETWORK

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