Sunday, August 5, 2012

Southern Fried Pork Steak

The secret to Southern Fried Pork steak is a good coating that doesn’t have so much seasoning it hides the flavor of the meat.  Pork is preferred in our home because it is a lot more tender than Beef.  Soaking in butter milk and double dipping the steak in the milk makes a perfect crispy coating.  Yes, this takes a little work but it is well worth it.  At least my husband said so. 

4 6 oz Cube Pork Steak or 4 Pork Chops tenderized
1 ½ Cups Butter Milk or 1 ½ Cups Milk mixed with ¼ cup Lemon Juice
1 Tsp Salt and 1 Tsp Pepper

2 cups flour
1 1/2 Tbs each Salt, Pepper, Garlic Powder and Onion Powder

Place Pork Steak and butter milk in a large covered bowl making sure all steaks are completely drenched.  Leave in refrigerator for at least 1 hour.  Add flour and seasoning in a deep cake pan or other dish that will hold the steaks.  Pour at least 3 to 4 inches of canola oil in a large skillet and allow it to become hot. 

Remove steaks from milk and dip in seasoned flour coating both sides.  Gently douse  the entire steak back in the milk and recoat with flour.  Please steak in hot skillet and let cook for at least five minutes before disturbing.  Allowing the crispy coating to set keeps it in tact.  Flip on other side after 10 minutes and cook for an additional 10 minutes.

Mashed Potatoes and Gravey

Boil six potatoes with skin cleaned left on and cut in a large pan until a fork easily penetrates the potato.  Remove from heat.  Ad ½ stick (1/4 cup) of butter, 1 ½ cups sour cream with salt and pepper to taste.  Blend with mixer until creamy and smooth.  Add milk if potatoes appear too dry.

Removing all but one cup of grease from skillet and add ¼ cup seasoned flour left from pork steaks.  Whisk quickly and thoroughly to avoid lumps.  Once the flour and grease are smoothly blended quickly pour in 2 cups of cold milk continuing to whisk.  If gravy is too thick compensate with additional milk.  Serve over pork steak and potatoes.

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