Country Fried Pork Cutlet With Cream Gravy - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Crispy countrified pork tenderloin smothered in cream gravy is Southern hospitality on a plate.
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
Instructions
- Use a meat mallet to evenly pound out the pork to a 1/4-inch thickness. Season both sides with Paula Deen House Seasoning.
- 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.
- Dredge cutlets in flour, dip in the buttermilk mixture, then dredge cutlets in the flour again.
- 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.
- 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.
- 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.
- Season the gravy with salt and lots of black pepper.
- Plate the pork over grits. Spoon the gravy over the pork and serve immediately.
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