Smothered Pork Medallions With Sage And Apples Recipes

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SMOTHERED PORK MEDALLIONS AND GRAVY



Smothered Pork Medallions and Gravy image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 31

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 tablespoons 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 tablespoons onion granules
2 tablespoons dried oregano
2 tablespoons dried thyme
4 tablespoons 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 teaspoons chopped garlic
1 tablespoon fresh thyme
1 tablespoon Cajun spices
2 to 4 tablespoons flour
3 cups unsalted chicken stock
2 tablespoons Worcestershire sauce
Kosher salt
Freshly ground black pepper

Steps:

  • 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.
  • Mix well. Store in glass or plastic container with lid.
  • Yield: about 1 1/2 cups
  • 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

PORK MEDALLIONS WITH SAUTEED APPLES



Pork Medallions with Sauteed Apples image

Pork and apples are such a good match, and this down-home supper is proof. I really like that the lean cut of meat is tender and juicy, but healthy, too. -Clara Coulson Minney, Washington Court House, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 teaspoons cornstarch
2/3 cup reduced-sodium chicken broth
1/4 cup apple juice
1 tablespoon butter
2 medium apples, thinly sliced
2 green onions, sliced
1 garlic clove, minced
3/4 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound pork tenderloin, cut into 1-inch slices

Steps:

  • Preheat broiler. In a small bowl, mix cornstarch, broth and apple juice. In a nonstick skillet, heat butter over medium-high heat. Add apples, green onions and garlic; cook and stir 2-3 minutes or until apples are crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Keep warm., Mix thyme, paprika, salt and pepper. Pound pork slices with a meat mallet to 1/2-in. thickness; sprinkle both sides with seasonings., Place pork on a broiler pan. Broil 3 in. from heat 3-4 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with apples.

Nutrition Facts : Calories 251 calories, Fat 10g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 335mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

SAUTEED PORK TENDERLOIN MEDALLIONS WITH APPLES & SAGE CREAM PAN SAUCE RECIPE - (4/5)



Sauteed Pork Tenderloin Medallions with Apples & Sage Cream Pan Sauce Recipe - (4/5) image

Provided by Foodiewife

Number Of Ingredients 13

1 teaspoon table salt
1/2 teaspoon ground black pepper
1 pork tenderloin (about 1 pound), silver skin removed, cut into 1-inch slices, each pounded to 3/4 inch with flat side of chef's knife blade
2 tablespoons olive oil
1 tablespoon unsalted butter
1 Granny Smith apple or other firm apple, peeled, cored, and cut into 12 slices
1/2 medium onion , sliced thin (about 1/2 cup)
1/3 cup apple cider
3 tablespoons applejack or brandy (I use golden sherry)
1/2 cup chicken stock or low-salt canned broth
2 tablespoons minced fresh sage leaves
1/4 cup heavy cream
Table salt and ground black pepper

Steps:

  • Sprinkle salt and pepper over both sides of pork slices. Heat oil until shimmering in heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil. Working in batches of no more than six slices to avoid overcrowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke). Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 80 seconds. Transfer pork to plate. Melt butter in pan in which pork was cooked over medium-high heat, swirling to distribute. Add apple and onion; sauté until apple starts to brown, about 4 minutes. Add cider and applejack or brandy; boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to a glaze, about 2 1/2 minutes. Increase heat to high; add stock or broth, sage, and any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 3 minutes. Add cream; boil until reduced by half, about 2 minutes. Reduce heat to medium; return pork to pan, turning meat to coat. Simmer to heat pork thoroughly and blend flavors, about 3 minutes. Adjust seasonings, adding salt and pepper to taste. Transfer pork to serving plate and spoon sauce over meat. Serve immediately.

SMOTHERED PORK CHOPS WITH APPLES, ONIONS AND CABBAGE



Smothered Pork Chops with Apples, Onions and Cabbage image

Provided by Food Network

Categories     main-dish

Time 2h5m

Number Of Ingredients 24

1/2 cup olive oil
2 Granny Smith apples, peeled, cored and cut into thick wedges
2 cups thinly sliced onions
3 pounds savoy or napa cabbage (1 head)
1 cup chicken stock
4 double cut pork chops
2 teaspoons Essence, recipe follows
2 teaspoons kosher salt
1/4 cup all-purpose flour
1 cup Calvados
1/2 teaspoon caraway seeds
2 bay leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon freshly chopped thyme leaves
1 teaspoon freshly chopped marjoram
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Season both sides of the pork chops with the Essence and kosher salt. Lightly dredge in the flour.
  • Heat the olive oil in a large Dutch oven or heavy pot over high heat. Add the pork chops 2 at a time, and cook until lightly browned, about 2 minutes per side. Remove the pork chops and transfer to a platter. Repeat with the remaining pork chops and set aside.
  • Reduce the heat to medium-high, and add the apples and onions. Cook, stirring occasionally, until the apples and onions are golden brown, 3 to 4 minutes. Add the cabbage and cook, stirring, until wilted, about 5 minutes. Stir in the chicken stock, Calvados, caraway seeds, bay leaves, salt, pepper and herbs. Cook uncovered until sauce comes to a boil. Add the pork chops, cover, reduce the heat to a simmer and cook until the pork chops are fork-tender, about 1 1/2 hours.
  • Serve the pork chops with the cabbage and pan juices.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

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