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chicken fried

the best – chicken fried pork steak with cream gravy.

July 18, 2020 by Becky Spoon

Chicken Fried Pork Steak with Cream GravyJump to Recipe
Chicken Fried Pork Steak with Cream Gravy
Chicken Fried Pork Steak with Cream Gravy

I think this Chicken Fried Pork Steak with Cream Gravy is as good as beef Chicken Fried Steak! We know our chicken fried anything in Texas and these are amazing!

Just like a requirement in chicken fried steak, I used cubed pork steaks. They really are a good buy right now because beef is so expensive. As of today the tenderized pork steak is $1.35 a pound and the beef cubed steak was $5.64 a pound. Big difference.

Chicken Fried Pork Steak with Cream Gravy

I served these with my smashed potatoes and of course the cream gravy and it all just worked together so well. Just look how yummy these potatoes look. They are just like eating a loaded baked potato.

Smashed Potatoes
Smashed Potatoes

Here’s the link for the Smashed Potatoes: https://the2spoons.com/delicious-smashed-potatoes/.

I also served them with Okra and Tomatoes. If you’re making Southern food you might as well throw in some okra! So good! Here’s the link for the okra: https://the2spoons.com/best-okra-and-fresh-summer-tomatoes/.

okra and fresh summer tomatoes
okra and fresh summer tomatoes

the best – chicken fried pork steak with cream gravy.

I like to fry these in a cast iron skillet. I have cast iron skillets that were my mother’s, and you know after they are seasoned, it’s like frying in a non stick pan. Here’s a link for a Lodge cast iron skillet if you are just starting to buy them. https://amzn.to/2ZIYZmh.

Can’t wait for you to try this recipe!

Chicken Fried Pork Steaks

Print Recipe
Servings: 2 servings
Course: dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 pork steak cutlets
  • 2 1/2 cups flour
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • pinch of cayenne pepper (optional)
  • 3 eggs, beaten
  • oil for frying
For the Cream Gravy
  • 2-3 tbsp oil
  • 2 tbsp flour
  • 1 1/2 cups milk
  • salt and pepper to taste

Method
 

  1. Combine the flour, salt and peppers in a shallow pan. Beat the eggs in another pan or dish.
  2. Place each cutlet in the flour, pressing in the flour a little. Add to the egg covering each side, then back into the flour mixture, covering completely, pressing to make sure it is thoroughly coated. Continue until all have been battered.
  3. Add oil to a skillet about 1/3 up the side of a skillet. I use an iron skillet. Heat to medium high. Add the cutlets to the hot oil. Fry on the first side until browned, then turn and brown the other side. Remove and drain on paper towels.
  4. Pour off all but 2 to 3 tablespoons oil from the pan. Add the flour and cook for a minute or so. While whisking, add the milk to the pan. Cook until thick, adding more milk if needed. Season with salt and pepper to taste.
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Filed Under: Pork Tagged With: chicken fried, chicken fried pork steaks, cubed pork steaks, Pork, southern food

Delicious Buttermilk Brined Chicken Fried Pork Chops

June 28, 2019 by Becky Spoon

Buttermilk Brined Chicken Fried Pork ChopsJump to Recipe
Buttermilk Brined Chicken Fried Pork Chops
Buttermilk Brined Chicken Fried Pork Chops

These Buttermilk Brined Chicken Fried Pork Chops are a favorite! When I ask Allen what he wants for dinner he always responds “Pork Chops or Tacos!!” Yes! Always. Obviously, he doesn’t get pork chops every day, but he does get pork chops a lot. Because of that, I am always trying to think of different ways to cook them. Smothered, grilled, pan- fried, and baked are just a few of the ways I cook pork chops. I like the center cut pork chops because they will be uniform. Have you ever bought that package of pork chops and the top is the only center cut and the rest are random. https://www.thekitchn.com/a-complete-guide-to-pork-chops-meat-basics-208638

Buttermilk Brined Chicken Fried Pork Chops
Buttermilk Brined hicken Fried Pork Chops

Of course baking or grilling would be the healthier alternative, but just like fried chicken or Texas chicken fried steak, sometimes you just want that chicken fried pork chop. I really didn’t use much oil, it was new oil in a non stick skillet which takes even less oil. They are not deep fried. They sure are delicious though.

Buttermilk Brined Chicken Fried Pork Chops
Buttermilk Brined Chicken Fried Pork Chops

I made my Macaroni and Cheese with this. Here is the recipe that you must have! https://the2spoons.com/delicious-four-cheese-macaroni-and-cheese/ You will love this Mac and Cheese recipe! If I had not made macaroni and cheese, I would have made mash potatoes and cream gravy! Makes me hungry just typing this. I just can’t get away from my Southern roots and the food I grew up with! That doesn’t mean I have to eat like this everyday, but occassionally works for us.

Delicious Buttermilk Brined Chicken Fried Pork Chops

Delicious Buttermilk Brined Chicken Fried Pork Chops

Print Recipe
Course: dinner, Lunch, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 1/2 inch center cut pork chops
  • 3 cups buttermilk
  • 1-2 tbsp Louisiana hot sauce (optional)
  • 3 cups all purpose flour
  • salt and pepper (cayenne pepper if you prefer)
  • 2-3 large eggs, beaten
  • oil for frying

Method
 

  1. Add the buttermilk and Louisiana hot sauce to a zip lock bag. Add the thawed pork chops to the brine and refrigerate for at least 4 hours. An option is to place frozen pork chops in the bag with the buttermilk and hot sauce and place in the refrigerator overnight. They should thaw overnight.
  2. Add the beaten eggs to a flat container or large bowl. In a separate flat container or bowl add the flour with salt and pepper.
  3. Heat your the oil to medium high in a large skillet. While your oil is heating remove a pork chop at a time and place in the seasoned flour turning to coat both sides pressing down a little for the flour to adhere. Then place in the eggs, letting the excess drip off, then back into the flour pressing down again on both sides. Pressing down helps you form a good coating for frying. Place on a sheet pan and continue until all the pork chops have been battered.
  4. When your skillet has heated to about 325 degrees add the number of pork chops that will fit in your skillet without crowding. You want to leave a space between each pork chop. Try to not disturb as much as possible as you will knock the batter off before it can set. When that side has browned, turn and brown the other side. If your pork chops are frying too hot or browning too fast, lower your heat a little. Brown the other side and continue to flip from side to side to insure doneness and the internal temperature reaches 155-160 degrees. Remove from the heat, drain on paper towels. If you have more to fry, place the cooked pork chops in the oven on warm. Serve immediately! Enjoy!

Notes

If your pork chops are browning too fast, lower the heat a little.  If both sides have nicely browned, but the internal temperature is not at 155-160, you can reduce heat to low and cover for a few minutes.  Then remove the lid, increase the heat a little to crisp a final time.  Enjoy!!
Buttermilk Brined Chicken Fried Pork Chops
Buttermilk Brined Chicken Fried Pork Chops
Macaroni and Cheese
Maccaroni & Cheese
Macaroni and Cheese
Maccaroni & Cheese
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Filed Under: Pork Tagged With: buttermilk brined, buttermilk brined chicken fried pork chops, chicken fried, Pork

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