Country Fried Pork with White GravyBecause I wasn't sure if the cayenne pepper would make it too spicy for Tom, I used the recipe for breading Oven-Fried Chicken, and reserved 1/4 cup of that mixture for the gravy. Tom and I both liked it. I think I may have finally found a way to get him to eat pork!
- 2-3lbs thin pork chops or cubed tenderloin
- 2 eggs
- 2-3 cups flour
- 1 1/2 cup 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
- 3 cups whole milk
- salt/pepper, to taste
- Set up two pie plates or flat baking dishes. In one, mix eggs with milk. In second, mix flour, cayenne pepper and salt/pepper.
- Take each piece of meat, salt and pepper each side.
- Dip each piece of meat into egg mixture, flour mixture, then, egg mixture and flour mixture again.
- Set aside.
- Heat canola oil in a large skillet.
- Once oil is ready, cook each piece of meat 2-3 minutes on each side or until browned and cooked through.
- Drain meat on paper towel while you make gravy.
- For gravy: 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 thick. About 10-12 minutes.