Chicken Fried Steakhouse Pork Loin with Quick Mushroom Gravy

Directions

1. Heat oil in a heavy pot or fryer to 350 degrees

2. While the oil is heating, pound the pork chops with a meat mallet until thin. Reserve

3. Heat a large sauté pan over medium-high heat

4. Sauté the mushrooms and onion in the butter until all liquid has released

5. Add the beef broth and cream and bring to a boil

6. Make a slurry out of the cornstarch with a little water

7. Whisk in the cornstarch until desired thickness is reached and add the cracked pepper. Reserve

8. In a bowl, whisk together the flour and Montreal seasoning

9. Pour the buttermilk into a second bowl

10. Pat each pork cutlet dry with a paper towel, dredge in the four, then the buttermilk, then back into the flour, pressing firmly

11. In batches, fry the cutlets until deep golden brown, draining on paper towels when done

12. Serve the cutlets with the desired amount of gravy