Country Fried Pork Cutlet With Cream Gravy Recipe by Paula Deen

1 ratings
Easy Level
35 MIN 15 Prep + 20 Cook
Servings
1 ratings
Easy Level
35 MIN 15 Prep + 20 Cook

Country Fried Pork Cutlet With Cream Gravy Recipe by Paula Deen

1 ratings
Print
1 ratings
Easy Level
35 MIN 15 Prep + 20 Cook
Country Fried Pork Cutlet With Cream Gravy

Ingredients

  • 1 (1 1/4 lb) pork tenderloins, sliced on the diagonal into 4 pieces (1/2 inch thick)
  • 1 teaspoon Paula Deen House Seasoning
  • 3/4 cup buttermilk
  • 1/2 cup all-purpose flour
  • 3 tablespoons vegetable oil
  • 1 cup whole milk, (may need up to 1 1/4 cups)
  • 1/4 cup water
  • kosher salt, to taste
  • black pepper, freshly ground, to taste

Preparation

Step 1

Use a meat mallet to evenly pound out the pork to a 1/4-inch thickness. Season both sides with Paula Deen House Seasoning.

Step 2

Add buttermilk to a baking dish and whisk in 1 tablespoon of Paula Deen Hot Sauce. Add flour to a separate baking dish and lightly season with salt and pepper.

Step 3

Dredge cutlets in flour, dip in the buttermilk mixture, then dredge cutlets in the flour again.

Step 4

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 to drain.

Step 5

Add the flour from the baking dish (you should have about 1/4 cup remaining after dredging) to the oil in the skillet and whisk until smooth and bubbly, about 1 minute.

Step 6

Add the milk and water to the pan a bit at a time 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.

Step 7

Season the gravy with salt and lots of black pepper.

Step 8

Plate the pork over grits. Spoon the gravy over the pork and serve immediately.

NUTRITION (PER SERVING): 757 calories, 42g fat

Reviews

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1 Review

Kay
Kay 10/4/2014
10/4/2014
Yum....no kiddin

Yum....no kiddin'. I have also made this using boneless pork loin chops; not as 'rich' tasting as the pork tenderloin, but cheaper. I had never added a dollop of butter to my cream gravy before....but the butter does give something really nice to the gravy.

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