12-14 slices Colcom Pork Fillets, gently flatten using palm of your hand
1 cup All Purpose Flour
2 Tbls Onion Powder
2 Tbls Garlic Powder
1 tsp Cayenne Pepper
1 tsp Salt
½ tsp Black Pepper
¼ cup Olive Oil
1 cup Chicken Stock
½ cup Buttermilk (Lacto)
- Put the flour in a shallow platter and add onion powder, garlic powder, cayenne, salt and pepper; mix with a fork and distribute evenly. Pat the pork dry with paper towels to remove any moisture and then dredge them in the seasoned flour, shaking off any excess.
- Heat a large sauté pan over medium high heat and coat with oil. When the oil is nice and hot, lay the pork escallops in the pan in a single layer and fry for 2 minutes on each side until golden brown. Remove pork escallops from the pan and add a little of the seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and pour in the chicken stock. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork escallops to the pan covering them with sauce.
- Simmer for a few minutes until the pork is cooked through.
- Season with salt and pepper and garnish with chopped parsley before serving.