The Once-in-a-Blue-Moon Breakfast Club

  • Pin It
  • print
  • email to a friend

The Once-in-a-Blue-Moon Breakfast Club

By Paula Deen

To say I’m not much of a morning person, is a bit like saying rain is wet.  See, I’m a night owl.  I’ll either stay up reading, watching some silly TV program or playing “Words with Friends.”  It takes me a long time to settle in from the day, but once I do, it’s lights out.  And because of that, I don’t like to rise with the chickens. I don’t even like to rise with the rest of the world.  I take my own sweet time, stretching and groaning, creakin’ and complaining until my hair and makeup team practically drags me outta bed so they have enough time to make this ol’ bird something spectacular—or at least something passable.  And y’all, lemme tell you, this process takes longer and longer with each passing year.

image

But once in a blue moon I have a morning free from appointments—a morning when me and my hair get some much needed time off.  Usually I’ll take advantage and sleep half the day away trying to recharge my batteries, but other times I get a wild hair to jump out of bed and whip up a wonderful breakfast just for Michael and me. 

image

Breakfast is one of my favorite meals to cook, but it’s also the one that I don’t get to enjoy very often because I’m always hurrying here and there.  Even an egg on toast has become a bit of a luxury.  So with some extra time on my hands and a house free from the “glam squad,” I like to prepare something special.

image

The perfect Southern breakfast calls for the “3 G’s”: grits, gravy and gusto.  The creamy grits are a Southern staple and can be topped with just about anything, including butter, salt, cheese, bacon or gravy.  The gravy I make is a real show stopper.  It’s a true milk gravy that is just so delicious.  But any breakfast worth its beans must have a meat as its main event.  I just love country-fried pork.  I start off by beatin’ the hell out of it to get the best flavor (that’s where the “gusto” comes in).  Then, to maximize taste, I season the meat before dredging it in flour.  I heat up a little vegetable oil in the pan and I sear those cuts until they’re golden brown.  Between the smell and sizzle, it doesn’t take long for Michael to come running.  You’ve never seen a man so eager to set a table!

image

I round out the breakfast with some fresh fruit, biscuits and jam, and some sparkling water to wash it all down.  Michael and I eat slowly, appreciating the flavors and the sacred time together. By the last bite, we’re as full as a tick on a dog.  Those quiet mornings are few and far between, and that’s certainly a big part of what makes them so special.  But even I can’t deny the magic of a truly Southern, savory breakfast.

image

Country Fried Pork Cutlet with Cream Gravy

1 (3/4 pound) pork tenderloin, sliced into 4 (½ inch) thick pieces on the diagonal
Kosher salt and freshly ground black pepper
¼ teaspoon garlic powder
¾ cup buttermilk
½  all purpose flour
3 tablespoons vegetable oil
1 – 1 ¼ cup whole milk
¼ cup water

Biscuits and cheesy grits, for serving.

Use a meat mallet to evenly pound out the pork to a ¼ inch thickness. Season both sides with salt, pepper, and garlic powder. Add buttermilk to a baking dish. Add flour to a separate baking dish and lightly season with salt and pepper.

Heat the oil in a large cast iron skillet over medium high heat. Add the pork and cook, until nice and golden brown, about 3-4 minutes per side. Remove to a paper towel lined plate.

Add the flour (you should have about ¼ cup remaining after dredging) to the skillet and whisk until smooth and bubbly, about 1 minute. Add the warm milk and water slowly and bring to a boil. Reduce the heat to a low simmer and stir, until thickened, about 5 minutes, adding milk as necessary to control the thickness. Season the gravy with salt and lots of black pepper. Plate the pork over grits and biscuits. Spoon the gravy over the pork and serve immediately.

Serves 2 (generously!)

Read More From Holidays and Entertaining.

You May Also Like These Articles:

  • Bobby’s Lighter Chili Bobby’s Lighter Chili Read More
  • Slow Down and Taste The Good Life: A Sweet Profile of Savannah Baker, Cheryl Day Slow Down and Taste The Good Life: A Sweet Profile of Savannah Baker, Cheryl Day Read More
  • Drinking Custard Drinking Custard Read More

You May Also Like These Recipes:

Leave a Comment

Reader Comments:

54321

Paula, I don't know you personally, but I loved your tv show on the Food Channel. We were so unhappy with that network for dropping you--we blocked the channel. I don't know if they will listen to our complaints but we want to see you again on the Food Channel. Love you, Paula!!

By Arlene Grant on September 30, 2013

54321

Love your recipes, old and new. Our food network channel only has Canadian content and I didn't get to see your show. I am so glad I found you on twitter. Keep doing what you do best. Oh and my favorite recipe is Southwest Georgia pound cake. And many others. Thank you, thank you.

By Jan on September 15, 2013

54321

Dear Paula...I was born/raised in northern NJ..moved to Florida and then to Georgia and was introduced to you via TV...love your show,love you and especially love your introducing me to a diet of other than food "boiled"..I now reside outside of New Orleans and have learned of a lady "Leah Chase"..and also read her biography...she is now 90 years old, has worked all her life and seems to be a legend here in this area. I have yet to visit her resturant and could not help but think it would be wonderful to invite her to your show. She has achieved her goals in the same way that you have...old school of God given talent and hard work. She reflects the inner beauty that you also have...just a thought..Blessings and continued success to you and your family for the year 2013....claudia cian

By claudiacian@charter.net on January 06, 2013

54321

Paula, I just luv ya to death! You make me so hungry, even though my hubby& I just got through having breakfast. So I guess I'm going to make your special breakfast for lunch. I'll let you know how it turns out. smile Betty

By Betty Jean Lackowski on September 25, 2012

54321

YUM YUM Being from Tennessee originally, now in Florida, this really brought back memories of being raised on a farm and having fried pork chops and gravy over biscuits with good ole sliced Tennessee tomatoes Make you want to slap your mama! HA Love you both Paula's Twin from Orlando

By Peggy Smith on September 24, 2012

54321

Lord a'mercy Paula! WHERE's the COFFEE!

By Rose Abrams on September 23, 2012

54321

love u and your family was a fan of Martha but after watching u hands down your the best, cook on

By Tim VanDenBeldt on September 23, 2012

54321

Love all your recipes ..got your cook books..been wanting A set of your measuring cups... My family loves it when I cook any of your recipes..oh I nerd a kids paula deen Tshirt.

By debbie towell on September 23, 2012

54321

Paula I love to use your recipes because we cook a lot alike and I guess that is why I am a Diabetic but I tweak your recipes so I can have some to eat.

By Hilda Dudley on September 21, 2012

54321

I've made my share of milk gravy with sausage or bacon - even ground beef - but have never made it with using pork tenderloin - I'll give it a try!!

By Frankie Lynch on September 21, 2012

43211

This sounds sooooooo good - I can't wait to try it! I gave it a rating of 4 because I haven't tried it yet and because I am used to pork (for breakfast) having a lot of seasonings and not quite sure it'll be tasty enough. I will make it this weekend along with the grits and bisquits and let ya' know how it is. smile

By Catherine McCune on September 21, 2012

54321

HI-writing about the Country Fried Pork Cutlet recipe. You give directions for 2 casserole dishes--one w/buttermilk & one w/flour. Then directions say fry and use the remaining 1/4C flour (after dredging) BUT you do not say to dip the cutlets in milk/flour. Are we just supposed to figure that we are to dredge first before frying??? I think you left that step out!!!! I'll make it anyway because I've been cooking for years and know that's what I should do. However, lots of gals are newbies and may not figure this out...............

By Myrna Williams on September 20, 2012

54321

Good morning, You list buttermilk as an ingredient for this recipe but no instructions are given on how to use for the buttermilk. Can someone please tell me? Thank you Brenda

By Brenda Davis on September 20, 2012

54321

I NEED TO KNOW HOW THRSE PEOPLE WRITE TO PAULA , AND WHERE DO THEY GET THE EMAIL AND HOW ARE THEY ABLE TO GET ON HER COOKING SHOW? LOVE THE BREAKFAST PLAN. LIKE U PAULA I AM NO MORNING PERSON, BUT I DO GET UP AND HAVE SOMETHING AS I TAKE MY DIABETIC MEDS. BUT I HEAR U ABOUT ENJOYING A WONDERFUL BREAKFAST AND YES THE SMELLS ARE WORTH IT ALL. PAULA I SO MISS THE GOOD COUNTRY WAYS LIVING HERE IN CT. SO IS IT ANY WONDER I FEEL LIKE I HAVE JUST STEPPED INSIDE YOUR KITCHEN WHEN YOU COME ON- GOTTA GO U ARE ON TV. RIGHT NOW AND I DON;T WANT TO MISS IT, EVEN IF IT MIGHT BE A RE-RUN. HAVE U DONE ANY NEW BEST DISHES SINCE YOUR DIABETICS/ WE LOVE U DOLL, KEEP ON BEING THE WONDERFUL PERSON WHO BRINGS BACK THE WAY ENJOYING LIFE SHOULD BE. HUGS FROM CT.

By Rosie Herdman on September 20, 2012

54321

I have just joined the site i am excited to try some of paula recipes i am going to make her peach coolber this weekend sounds so good.

By anitdent1963 on September 19, 2012

54321

It should take much less time to do your makeup now that you're skinny & even more beautiful & have a chin or two less. I'm very proud of you.

By Martha in KS on September 18, 2012

54321

I have been trying to get a recipe you did last week. It was called mushroom canapes. If you could help I would appreciate. Thank you!

By linda on September 18, 2012

54321

I want to go to Paula's to have breakfast ... ASAP PLEASE!!!

By MZ on September 18, 2012

My Recipe Box |

Paula's Upcoming Schedule