Just like chicken fried steak, but with pork. This would be good served with biscuits and fried potatoes.
Country Fried Pork with Gravy
- 3 Tbsp unsalted butter
- 1/4 cup finely chopped onion
- 3 Tbsp all purpose flour
- 1 garlic clove, minced
- 1 tsp dried sage leaves
- 1/2 tsp paprika
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 4 tsp Worcestershire sauce
- Salt and pepper
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tsp garlic powder
- 2 tsp onion powder
- Salt and pepper
- 1 1/2 tsp baking powder
- 1/4 tsp cayenne pepper
- 6 Tbsp whole milk
- 2 large eggs
- 1 pound cubed pork cutlets
- 1 cup peanut or vegetable oil
- Melt butter in medium saucepan over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Stir in flour, garlic, sage, and paprika.
- Cook, whisking constantly, until golden and fragrant, about 1 minute.
- Slowly whisk in broth and milk and bring to boil.
- Reduce heat to medium-low and simmer until thickened, about 10 minutes.
- Off heat, stir in Worcestershire sauce and season with salt and pepper to taste.
- Cover and keep warm, stirring occasionally.
- Combine flour, cornstarch, garlic powder, onion powder, 2 teaspoons pepper, 1 teaspoon salt, baking powder, and cayenne in bowl.
- Transfer 1 cup seasoned flour to gallon freezer bag.
- Whisk 6 tablespoons milk and eggs together in shallow dish.
- Add remaining seasoned flour to second shallow dish.
- Pat pork dry with paper towels and season with salt and pepper.
- Place in gallon bag and shake to coat.
- Dip pork into egg mixture, and dredge in second flour mixture, pressing firmly to adhere.
- Heat oil in 12-inch skillet over medium heat until shimmering.
- Fry pork until deep golden brown and crisp.
- Serve with gravy (biscuits would be good here too).