Country-Fried Pork with Gravy

10 comments

Appears in Cook's Country February/March 2012

Though nice and tender, this little piggy was too bland.

SERVES 4

TIME 1½ hours

Country-Fried Pork with Gravy

WHY THIS RECIPE WORKS

The term “country fried” (or chicken fried) implies a floury, craggy, crispy coating. But translating this coating from steak to pork was harder than we thought. Starting with boneless, center cut pork loin gave us dry and tough results. If...

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