Country Fried Pork with White Gravy

April 25, 2014
Country Fried Pork with 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 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..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 got yourself some great dinner.

Happy Friday  :)

Country Fried Pork with White Gravy

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Country Fried Pork with White Gravy


  • 2-3 lbs thin pork chops or cubed tenderloin
  • 2 eggs
  • 2-3 cups flour
  • 1 1/2 cups milk
  • canola oil
  • cayenne pepper, to taste preference
  • salt/pepper, to taste preference
  • 4 TBSP butter
  • 1/4 cup flour
  • 1/8 tsp cayenne pepper
  • salt/pepper, to taste preference


  1. Set up two pie plates or flat baking dishes. In one, mix eggs with milk. In second, mix flour, cayenne pepper and salt/pepper.
  2. Take each piece of meat, salt and pepper each side.
  3. Dip each piece of meat into egg mixture, flour mixture, then, egg mixture and flour mixture again. Set aside.
  4. Heat canola oil in a large skillet.
  5. Once oil is ready, cook each piece of meat 2-3 minutes on each side or until browned and cooked through.
  6. Drain meat on paper towel while you make gravy.
  8. Over medium heat, cook butter, flour, salt/pepper and cayenne pepper. Cook for approx 3-5 minutes. Slowly, add in milk and whisk out lumps. Continue cooking until thicken. About 10-12 minutes.
Yield: Serves: 4-6
Prep Time: 00 hrs. 30 mins.
Cook time: 00 hrs. 30 mins.
Total time: 60 mins.

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