Meal Kit

Country-Fried Pork Medallions and Pepper Gravy

with Southern-style bacon-braised green beans

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Our mouth is watering just at the sight of this, and with good reason; the goodness of this down home classic just can't be denied. Every bite of the fried pork, with the creamy, peppery gravy, is a revelation, a re-embrace of a classic. With bacon green beans on the side, this meal will be sticking to your ribs, and your heart, for some time. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.

In Your Box (serves 2)

  • 12 oz. Pork Tenderloin Medallions
  • ½ oz. Crumbled Bacon
  • Info
    4 tsp. Chicken Demi-Glace Concentrate
  • Info
    1 oz. Light Cream Cheese
  • ½ tsp. Coarse Black Pepper
  • Info
    1 oz. Flour
  • 1 Shallot
  • 6 fl. oz. Canola Oil
  • 8 oz. Green Beans
  • 2 Green Onions

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    600
  • Carbohydrates
    28g
  • Fat
    38g
  • Protein
    45g
  • Sodium
    1574mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Non-Stick Pan
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using chicken breasts, follow same instructions as pork in Steps 2 and 3, cooking until chicken reaches minimum internal temperature, 3-4 minutes per side.

  1. 1

    Prepare the Ingredients

    Trim ends off green beans. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Peel and halve shallot. Slice thinly.

  2. 2

    Prepare the Pork Medallions

    Pat pork medallions dry. Cover pork with plastic wrap and use a heavy object to pound to an even ½" thickness. Remove plastic wrap. You may also use a gallon bag for easier clean up. Measure out 1 tsp. flour for sauce and set aside. Place remaining flour on a plate. Transfer pork medallions to plate with flour and dredge or flip until completely coated.

  3. 3

    Cook the Pork Medallions

    Place a medium non-stick pan over medium heat and add canola oil. Let heat, 5 minutes. While oil heats, line a plate with a paper towel. After 5 minutes, test oil temperature by adding a pinch of flour to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat. Carefully, add pork to hot oil. Cook until crispy and pork reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side. Remove pork to towel-lined plate and rest, 3 minutes. Season with a pinch of salt. Wipe pan clean and reserve.

  4. 4

    Cook the Green Beans

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green beans, shallot, and bacon to hot pan and cook undisturbed, 1 minute. Stir in 2 Tbsp. water and ½ tsp. salt. Cover, and cook until green beans are tender, 10-11 minutes. Remove from burner. While green beans cook, make gravy.

  5. 5

    Make Pepper Gravy and Finish Dish

    Return pan used to cook pork to medium heat. Add 1 tsp. olive oil and white portions of green onions to hot pan. Cook until beginning to soften, 2-3 minutes. Add reserved 1 tsp. flour and stir until no dry flour remains. Add demi-glace, ⅓ cup water, cream cheese, half the black pepper (add more to taste), and ¼ tsp. salt. Stir to combine, then bring to a simmer. Once simmering, stir often until cream cheese is melted and sauce is thickened, 3-4 minutes. Remove from burner. Plate dish as pictured on front of card, topping pork with gravy and garnishing with green portions of green onions. Bon appétit!

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