Country-Fried Pork with Gravy
From Cook's Country
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 not pounded thinly enough, and it was very difficult to pound this cut thin, it took too long to cook, leaving the coating burned. To solve the problem, we switched to pork tenderloin, which pounded out much more easily. Dredging the pork in seasoned flour before pounding helped the coating adhere. Adding a bit of milk to the final flour coating gave us the craggy texture we were looking for.
Make the gravy first so the crisp pork doesn’t turn soggy waiting for it.
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