Country Fried Pork Cutlet With Cream Gravy Recipe by Paula Deen

By jeaklor

Ingredients

• House Seasoning:
• 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
• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Details

Servings 1
Preparation time 15mins
Cooking time 35mins
Adapted from pauladeen.com

Preparation

Step 1

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.

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.