Chicken Fried Steakhouse Pork Loin with Quick Mushroom Gravy
TOTAL TIME24 mins
SKILL LEVELIntermediate
SERVINGS6
About this RecipeSmithfield pork loin, crisped to perfection and topped with a rich, quick mushroom gravy—a cozy nod to steakhouse comfort.
Let's CookWe speak pork, now you can too!![]()
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Ingredients
Gather Ingredients from the list below 4 cups Vegetable oil, for frying 4 cups All-purpose flour 2 tablespoons Montreal Steak Seasoning 2 cups Buttermilk 2 tbsps. Unsalted butter 1 lb. Crimini mushroom, sliced 1/2 cup Yellow onion, finely diced 1 cup Beef broth 1/3 cup Heavy cream 1/4 cup Cornstarch 1/2 tbsp. Cracked black pepper
Gather Ingredients from the list below
Chicken Fried Steakhouse Pork Loin
1, cut into 6 chops Steakhouse Mushroom Marinated Fresh Pork Loin Filet
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.
