Main Courses
Carrabba's pork medallions deliver that perfect balance of tender meat, crispy celery crown, and rich herb gravy that makes every bite unforgettable. After years of perfecting pork cuts at my own restaurant, I've cracked the code to replicating this dish at home with professional results.
The secret lies in thinly sliced pork loin, seared to perfection, then finished with a velvety herb gravy that clings beautifully.
What sets this recipe apart is the celery crown—a crispy, caramelized topping that adds texture and depth without overpowering the tender pork. We'll achieve that through a simple breading technique and careful frying, ensuring every bite has that satisfying crunch.
The herb gravy, made from pan drippings, transforms ordinary pork into a restaurant-worthy centerpiece.
By following this method, you'll end up with perfectly cooked pork medallions that are juicy on the inside and golden on the outside, topped with crispy celery crowns that stay crunchy even when sliced.
The herb gravy will be rich yet not overly heavy, complementing the pork without competing for attention. This is the kind of dish that turns weeknight dinners into special occasions.
Pair these medallions with garlic mashed potatoes and roasted seasonal vegetables for a complete meal that rivals any Italian restaurant. The combination of textures and flavors creates a dining experience that's both comforting and impressive. Let's get started on creating this restaurant-quality dish at home.
Ingredients for carrabba's pork medallions
Thinly sliced pork loin, crispy celery crowns, and velvety herb gravy—here's how to recreate Carrabba's signature dish at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Loin 🥩 | 1 ½ lb | Center-cut, thinly sliced against grain |
| All-Purpose Flour 🌾 | ½ cup | For breading medallions |
| Cornstarch 🌾 | ¼ cup | For extra crispiness |
| Celery Sticks 🧅 | 12 whole | Thin, uniform for crown |
| Large Eggs 🥚 | 2 whole | Beaten for egg wash |
| Vegetable Oil 🫒 | 2 cups | For frying medallions |
| Butter 🧈 | ½ cup | Unsalted, for gravy |
| Shallots 🧅 | 2 whole | Minced for gravy |
| Garlic Cloves 🧄 | 4 cloves | Minced for gravy |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
| Fresh Thyme 🌿 | ½ tbsp | Leaves only for gravy |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Beef Broth 💧 | ½ cup | Low-sodium preferred |
The pork loin is non-negotiable for tender medallions—center-cut slices are key. Look for well-marbled cuts at Whole Foods or your butcher's counter. Slice against the grain for maximum tenderness. Celery should be crisp with no brown spots—Trader Joe's often has the freshest. For the celery crown, uniform sticks ensure even cooking. The cornstarch in the breading creates that signature crunch that sets this dish apart from regular breaded pork.
No cornstarch? Extra flour works in a pinch, but you'll lose some crispiness. Fresh thyme is ideal, but dried thyme at one-third the amount gets you close. The beef broth can be swapped for chicken broth, though the flavor will be slightly lighter. For the celery crown, avoid pre-cut celery sticks—they're often watery. If you must use them, pat them dry thoroughly. The egg wash should be room temperature for even coating—microwave for 30 seconds if straight from the fridge.
Pork medallions stay fresh for 2 days in the fridge, but the celery crown loses crispness after 1 day. Fry the medallions fresh to serve—they're best eaten immediately. The gravy can be reheated gently, but it thickens as it cools, so add a splash of broth if needed. Portion the gravy into ramekins for easy serving. These medallions reheat beautifully—10 minutes at 350°F restores the crispiness of the celery crown remarkably well.
Why You'll Love This Recipe
- Pantry-Friendly Crisp: I swear by this flour-cornstarch combo for that signature Carrabba's crunch—no specialty ingredients, just what you already have. The celery sticks add a subtle crunch that keeps things interesting without extra effort.
- Restaurant-Quality Bite: That tender pork with the perfectly golden crust? It’s the egg wash and quick sear that make it happen. Honestly, my friends think I spent hours on this—no one suspects it’s a 20-minute weeknight win.
- Leftovers That Shine: Cold pork medallions in a sandwich the next day? Yes, please. Or toss them into a pasta the day after that—still delicious. I’ve turned this into my go-to meal prep protein without sacrificing flavor.
- Budget Meal for Crowds: One pork loin feeds four, and the rest of the ingredients cost pennies. Between us, this is how I feed my book club without breaking the bank. The celery sticks even stretch into a quick soup if needed.
Step-by-step instructions for Carrabba's pork medallions
Here's how to recreate the iconic restaurant dish at home with perfect medallions and crispy celery crown.
👨🍳 Step 1: Prepare the Pork Medallions and Breading Station
Slice the 1.5 lb pork loin against the grain into ½-inch thick medallions—you should get about 12 pieces. Pat each medallion dry with paper towels to remove any surface moisture, which helps the breading adhere better. In a shallow bowl, whisk together the 0.5 cup all-purpose flour and 0.25 cup cornstarch with 1.5 tsp salt and 0.5 tsp black pepper. This flour-cornstarch blend creates that signature crispy crust.
Set up three shallow bowls: one for the flour mixture, one for the 2 whole large eggs beaten with 2 tablespoons water, and one for the 12 whole celery sticks cut into 2-inch lengths. The celery crown is the key to this dish—keep these sticks thin and uniform so they crisp evenly. Arrange everything within easy reach so you can bread the medallions quickly without letting them sit too long in the egg wash.
🍳 Step 2: Bread and Fry the Pork Medallions
Heat 2 cups vegetable oil in a deep skillet or Dutch oven to 350°F—use a thermometer to ensure accuracy. Working in batches to avoid overcrowding, dredge each pork medallion in the flour mixture, shaking off any excess. Dip into the egg wash, letting any excess drip off, then coat thoroughly in the celery sticks, pressing them gently into the edges. The celery should form a complete crown around each medallion.
Carefully slide the breaded medallions into the hot oil and fry for 3-4 minutes per side until golden brown and the internal temperature reaches 145°F. You'll know they're done when the celery crown is crisp and the pork releases easily from the pan. Transfer to a wire rack set over a paper towel-lined plate to drain excess oil while you prepare the gravy. Keep the medallions warm in a 200°F oven if needed.
🥘 Step 3: Make the Savory Herb Gravy
In the same skillet (no need to clean it—the browned bits add flavor), melt the 0.5 cup butter over medium heat. Add the 2 minced shallots and 4 minced garlic cloves, cooking for 2-3 minutes until softened but not browned. Stir in the 0.5 tbsp fresh thyme leaves and cook for another 30 seconds to release their aroma.
Pour in the 0.5 cup beef broth and scrape up any browned bits from the bottom of the pan. Let the mixture simmer for 3-4 minutes until slightly reduced and thickened. Season to taste with additional salt and pepper if needed. The gravy should coat the back of a spoon smoothly—if it's too thick, whisk in 1 tablespoon water to reach your desired consistency.
🍽️ Step 4: Assemble and Serve
To serve, spoon 2-3 tablespoons of gravy over each medallion, then garnish with 1 tablespoon chopped fresh parsley. The contrast of crispy celery crown, tender pork, and rich herb gravy is what makes this dish so special. Serve immediately while the medallions are still warm and the celery remains crisp. The pork should be juicy with a perfect golden crust, and the celery crown should hold its shape while adding a delightful crunch.
Pro Tips For Making Carrabba'S Pork Medallions
- Trim the Fat First: Pork loin can be sneaky with fat pockets—run your fingers over the surface and slice off any silverskin or marbling before cutting into medallions. I learned this the hard way when a chewy bite ruined an otherwise perfect batch. Clean edges = even cooking.
- Chill the Egg Wash: Whisk your eggs with a splash of cold water and refrigerate the mixture for 10 minutes before dipping. The cold slows the eggs from cooking too fast in the pan, giving you that crisp crust without scrambling. (Yes, even if you're impatient like me.)
- Double-Dip for Crust: After the egg wash, dip each medallion into the flour-cornstarch mix twice, tapping off excess between coats. The first layer seals the egg, the second sticks like glue—this is how you get that restaurant-quality crust without frying in oil. Sounds weird, but it works.
- Cook in Batches: Resist the urge to overload the pan—cook medallions in single layers with at least 1 inch between them. Crowding steams the pork instead of searing, and you’ll end up with soggy celery sticks underneath. Start hot, finish low, and give them space.
Creative variations of this recipe
Southern BBQ Twist
Swap the celery crown for a crispy onion ring crown—use 12 thin onion rings instead of celery sticks. Toss them in 1 tbsp Cajun seasoning before breading for a smoky kick.
I've done this at my restaurant and it adds a sweet, caramelized depth that Southern crowds love. Serve with a side of smoky BBQ sauce for dipping. 🌶️
Italian-Inspired Herb Crust
Replace the celery crown with a herb-infused breadcrumb crust using ½ cup panko, 2 tbsp chopped parsley, 1 tbsp chopped basil, and 1 tsp dried oregano.
Press this mixture onto the medallions after the egg wash for an Italian bistro vibe. The herbs add freshness that pairs beautifully with the herb gravy. 🌿
Spicy Asian Fusion
Infuse the gravy with 1 tbsp soy sauce, 1 tsp grated ginger, and ½ tsp sriracha for an Asian-inspired twist. Top the medallions with thinly sliced green onions and sesame seeds instead of parsley.
The umami from the soy sauce elevates the dish while keeping the pork's natural sweetness. I first tried this after a trip to Tokyo and it became an instant crowd-pleaser. 🍜
Vegetarian Celery Crown
For a vegetarian version, skip the pork and create giant celery crowns using 12 large celery sticks breaded in the same flour-cornstarch mixture. Fry them for 2-3 minutes per side until golden.
Serve with the herb gravy (made with vegetable broth instead of beef) and a side of mushroom risotto. The celery crowns hold their shape beautifully and provide satisfying texture. 🥬
Smoky Maple Glaze
Add a smoky maple glaze to the finished medallions by simmering ¼ cup maple syrup with 1 tbsp smoked paprika and 1 tsp apple cider vinegar for 3 minutes. Brush this glaze over the medallions just before serving.
The sweetness balances the savory gravy perfectly, and the smokiness adds depth that reminds me of my time competing on the BBQ circuit. 🍁
Breakfast-Style Medallions
Transform this into a breakfast dish by serving the pork medallions with crispy hash browns and fried eggs. Top each medallion with a fried egg and extra herb gravy for a hearty brunch.
The celery crown adds a fresh crunch that cuts through the richness of the eggs and pork. I've served this at my restaurant's brunch menu and it's become a regular favorite. 🍳
Nutrition facts
Frequently asked questions
Why does Carrabba's pork medallions recipe use cornstarch in the breading?
The cornstarch creates that signature crispy texture that regular flour alone can't match. It forms a lighter, crunchier crust that stays crisp even after frying. For best results, don't substitute with all-purpose flour—it'll make the celery crown softer instead of perfectly crunchy.
Can I make pork medallions ahead of time?
You can prep the medallions up to 1 day ahead, but fry them fresh before serving. The celery crown loses crispness when reheated, so keep them refrigerated and fry in batches as needed. The herb gravy can be made a day ahead and reheated gently—just add a splash of broth if it thickens too much.
How do I get the celery crown to stay crispy?
Use fresh, dry celery sticks and fry the medallions at 350°F for exactly 3-4 minutes per side. Drain on a wire rack (not paper towels) to prevent steam from making them soggy. Serve immediately—they lose crispness within 10 minutes of frying.
What's the best way to check if the pork is fully cooked?
Use a meat thermometer to check for 145°F internal temperature. The pork should release easily from the pan with no pink center. If you don't have a thermometer, cut into the thickest piece—it should be opaque with clear juices, not translucent or pink.
Can I bake these instead of frying?
While possible, baking won't give you the same crispy celery crown. If you must bake, brush the medallions with oil after breading and bake at 400°F for 12-15 minutes, flipping halfway. The texture will be more tender than crispy, but the herb gravy will still pair beautifully. For best results, stick with frying for that authentic restaurant crunch.