Chrissy's Easy Country Fried Pork Steaks & Gravy Recipe!
There is just something about Country fried anything that just makes it comfort food at it's best! These pork steaks are no exception. Most people have heard of chicken fried steak, or Salisbury steak. These pork steaks are very similar to chicken fried steak. This recipe yields 4-6 steaks.
Start by pounding out your steaks to tenderize and make them thinner about 1/4 to 1/2 inch think, so they cook all the way through by time your coating gets nice and golden brown.
Next prep two separate bowls or medium depth dishes. One is for your dry ingredients one for your wet.
In your wet ingredients container add 2 eggs whisked, 1/2 cup milk (evaporated canned milk works too) 1 teaspoons Worcestershire sauce, and 1/2 Teaspoon minced garlic.
In your dry ingredients container add 1 Cup of All purpose flour, 1/4 cup cornstarch, 1 tablespoon ground black pepper, 1/4 teaspoon garlic salt, 1 teaspoon season salt, 1/4 cup Bisquick, 1/8 cup graded Parmesan cheese, and 2 teaspoons of dried onion flakes. Whisk until all ingredients are incorporated.
Lastly Heat up your choice of oil (I use Vegetable, Olive, or Grape) It should be about 1 inch deep in the pan. Heat oil to be 350 to 370 degrees.
While your oil is heating up take your steaks one at a time and dip them in the dry ingredients until nicely coated, then into your wet ingredients, and back into your dry ingredients again a second time. Set aside on a clean dish until your ready to start dropping them in the oil.
Once oil is to temp place your coated steaks in the oil and let cook 3-4 minutes on one side, then flip over and cook on the other side. Repeat the flipping every 3-4 minutes until the steaks are to your desired crispiness and beautifully golden brown.
When you remove them from the oil, set them on a paper towel lined plate to let any excess oil drain off of them.
Gravy Instructions; 2 Options to choose from.
To make this gravy I simply heat up 2 cups of beef stock/ broth and add any left over drippings from a roast or sliced mushrooms (optional) with 2 teaspoons of minced garlic, 1 teaspoon onion powder, and 1 tablespoon of ground black pepper.
Lastly take 1/4 cup cold water in a small cup or glass, and add 1/4 cup cornstarch. Whisk until cornstarch is incorporated and it looks like milk. Slowly pour into your beef stock while continuously whisking until it comes to a hard boil. Turn down to low heat and continue to whisk another minute or two. Gravy will start thickening up as it starts to cool down. Feel free to add more water if it gets too thick and whisk until desired consistency or add more water and cornstarch mixture if it is too thin.
Start by melting 4 tablespoons of salted butter in a sauce pan over medium heat. I will often add a tablespoon or two of bacon grease too. If you do not have salted butter add 1 teaspoon of salt.
Next add 3/4 cups all purpose flour, and 1 tablespoon of ground black pepper. Slowly whisk until smooth and there are no lumps of flour. Then add 1 cup of the milk. (Canned evaporated milk works too)
Stir until gravy thickens which is usually between 3 to 5 minutes.
Turn heat down to Low-Medium and pour in the remainder 2 cups of milk and stir until it thickens again. Now your are ready to serve!
You can also add a teaspoon of garlic powder, or Cajun seasoning for a more savory flavor. And for those of you that like it spicy give it a couple hits of your favorite hot sauce.
This is just amazing next to a bed of creamy mashed potatoes smothered in gravy, a baked apple on the side, and your favorite veggies!
Other sides that compliment this dish very well are corn on the cob, wild rice, roasted veggies, cheesy mac and cheese, roasted potatoes in herbs, grilled asparagus, and/or apple sauce with a touch of cinnamon. The options are endless.
I will often also use any left over dry / wet ingredients and batter up my veggies like cauliflower, asparagus, mushrooms, or broccoli and fry those up too. These go good with a side of ranch dressing for dipping.
You can also use instead of pork steaks; fish fillets, boneless chicken, hamburger patties, tofu steaks, portabella mushrooms, or thin boneless beef steaks.