CAJUN STYLE COUNTRY FRIED PORK STEAKS
I got tired of the "same ole' country fried steak, and was looking through a TOH "country cooking" and found one that was contributed by Toni Holcomb. I changed a few things and here are the results. Feel free to adjust the seasonings to your own tastes. I served this with mashed potatoes and green beans. The nutrition amounts include the total amounts of flour and milk mixture--you might not use all of the flour mixture to bread the meat and you might not use all the gravy. Submitted on June 1st, 2006.
Provided by Chef shapeweaver
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a shallow bowl combine one cup flour and all seasonings.
- In another bowl combine buttermilk and evaporated milk. Set aside 1 3/4 cups of milk mixture for gravy.
- Dip meat into flour mixture, then in milk mixture, and then back into flour.
- Repeat step 3 for the rest of meat.
- Heat oil in skillet until hot but not smoking.
- Cook meat until lightly browned on each side, about 5 to 7 minutes.
- Remove steaks and keep warm.
- Drain oil from pan, saving about 1/3. Stir in remaining flour until smooth. Cook over medium heat until golden brown. Whip in remaining buttermilk mixture.
- Bring to a boil and cook for 2 minutes.
- Serve over meat.
Nutrition Facts : Calories 287.7, Fat 7.5, SaturatedFat 4.3, Cholesterol 27.1, Sodium 943, Carbohydrate 42.8, Fiber 1.8, Sugar 3.1, Protein 12.2
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