Country-Fried Pork with Gravy
Though nice and tender, this little piggy was too bland.
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... Read More