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Country Fried Pork with White Gravy

Country Fried Pork with White Gravy

Country Fried Pork with White Gravy is a classic! Crispy fried pork with a creamy white gravy.

Are you ready for the weekend? I am!

As the school year gets closer to ending, it’s getting tougher each day to the kids and myself motivated to head out the door every morning.

Is that happening at your house too?

I blame the enormously long and dragged out winter. It seems to just knock everyone for a loop. My 10 year daughter asked to stay home from school today.  She just didn’t feel like going. I just had to let her stay home. What’s the harm, right? Everyone needs a break every now and then.

This weekend will bring rain, but, warm temps.  I’ll take it!

OK..let’s talk about  comfort food. Got some for ya’ today.

Yes, that is a ginormous size of pork, isn’t it? They were my great sale find a few weeks ago. Buy 1 pack, get another 1 free. Plus, each pack was butchers special..$1 off. Such a deal!

Oh,they are actually not pork chops. They are a pork-cubed-steak-type of tenderloin. (If it’s not chicken, ground turkey/beef or pork chops, technical meat names are not my thing..so sorry)

You can also use this recipe for actual pork chops or beef. What ever floats your boat. You are essentially deep frying your meat, therefore, whatever kind it is, it’ll be good. 😉

It’s served up with a basic white gravy that goes perfectly with it.  Add in some mashed potatoes and corn..you got yourself some great dinner.

This Country Fried Pork with White Gravy is comfort food at its best!

Happy Friday  🙂

 
Country Fried Pork with White Gravy

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Country Fried Pork with White Gravy
Yield: Serves: 4-6

Country Fried Pork with White Gravy

Country Fried Pork with White Gravy

The classic! Crispy fried pork with a creamy white gravy.

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

Ingredients

  • FOR PORK:
  • 2-3 lbs thin pork chops or tenderloin
  • 2 eggs
  • 2-3 cups flour
  • 1 1/2 cups milk
  • canola oil
  • cayenne pepper, to taste preference
  • salt/pepper, to taste preference

FOR GRAVY:

  • 4 TBSP butter
  • 1/4 cup flour
  • 1/8 tsp cayenne pepper
  • 2 cups milk
  • salt/pepper, to taste preference

Instructions

FOR PORK:

  1. Set up two pie plates or flat baking dishes. In one, mix eggs and milk.  In second, whisk together flour, cayenne pepper and salt/pepper.
  2. Salt and pepper each side of your pork.
  3. Dip each piece of meat into the egg mixture, then, flour mixture, then, egg mixture and flour again.
  4. Set aside.
  5. Heat canola oil in a large skillet.
  6. Once oil is ready, cook each piece of meat 2-3 minutes on each side or until browned and cooked thoroughly.
  7. Drain meat on a paper towel lined plate while you make the gravy.

FOR GRAVY:

  1. Over medium heat, in a saucepan, melt butter with flour, salt, pepper and cayenne pepper. Cook for approx 3-5 minutes.
  2. Slowly add in milk and whisk until no lumps remain. Continue cooking until thicken, about 10-12 minutes. Being sure to whisk occasionally, so, it doesn't burn.

Notes

  • Cooking time may vary, depending on the thickness of your pork.

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Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 2481Total Fat: 104gSaturated Fat: 37gTrans Fat: 1gUnsaturated Fat: 51gCholesterol: 730mgSodium: 629mgCarbohydrates: 160gFiber: 5gSugar: 1gProtein: 210g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

Jelena bracken

Tuesday 30th of October 2018

You note 1 1/2 cups milk. How much is used for the egg dip mixture and how much is used for the gravy. Thank you

Erin Table for Seven

Tuesday 13th of November 2018

Thanks for catching that Jelena! It's 1 1/2 cups for the egg dip mixture, then, an additional 2 cups for the gravy. I corrected the recipe.

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