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

Erin Table for Seven

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

4.41 from 22 votes

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 1113 kcal

Ingredients

  

1x2x3x

FOR PORK:

• 2 pounds thin pork chops or tenderloin
• 2 eggs
• 2 cups flour
• 1 ½ cups milk
• canola oil
• cayenne pepper to taste preference
• salt/pepper to taste preference

FOR GRAVY:

• 4 tablespoons butter
• ¼ cup flour
• ⅛ teaspoon cayenne pepper
• 2 cups milk
• salt/pepper to taste preference

Instructions

 

FOR PORK:

• 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.
• Salt and pepper each side of your pork.
• Dip each piece of meat into the egg mixture, then, flour mixture, then, egg mixture and flour again.
• Set aside.
• Heat canola oil in a large skillet.
• Once oil is ready, cook each piece of meat 2-3 minutes on each side or until browned and cooked thoroughly.
• Drain meat on a paper towel lined plate while you make the gravy.

FOR GRAVY:

• Over medium heat, in a saucepan, melt butter with flour, salt, pepper and cayenne pepper. Cook for approx 3-5 minutes.
• 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.

Nutrition

Calories: 1113kcalCarbohydrates: 64gProtein: 55gFat: 69gSaturated Fat: 30gPolyunsaturated Fat: 6gMonounsaturated Fat: 27gTrans Fat: 0.5gCholesterol: 301mgSodium: 331mgPotassium: 1081mgFiber: 2gSugar: 11gVitamin A: 856IUVitamin C: 2mgCalcium: 321mgIron: 6mg

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