Sunday, November 30, 2008

Chicken Fried Pork

This was like real comfort food from Cracker Barrel. Great for a cold rainy night like today has been. You can also make this with boneless chicken if you are not a pork eater.

For the milk gravy I did add more milk to thin it a bit more and I added more pepper and a good amount of onion powder to the gravy.

Chicken Fried Pork

1 1/2 pounds of boneless pork
1 tbs of water
1 egg
28 saltine cracker squares, crushed (1 cup)
1/4 teaspoon of pepper
1/4 cup vegetable oil
Milk Gravy (below)

  1. Beat water and egg with wire wisk
  2. Mix cracker crumbs and pepper in shallow bowl
  3. Dip pork into egg mixture and then in cracker crumbs
  4. Heat oil in a skillet over medium to high heat
  5. Cook pork in oil for 3-4 minutes turning once till brown on the outside and slightly pink in the center
  6. remove pork from skillet and keep warm
  7. Make milk gravy and serve with pork

Milk Gravy

Drippings from pork and vegetable oil

1/4 cup of all purpose flour

1/2 teaspoon salt

2 cups of milk

  1. Stir flour and salt into pork drippings. Cook over a low heat stirring constantly to loose brown particles from skillet until smooth and bubbly, then remove from heat.
  2. Slowly pour milk into skillet, stirring constantly. Heat to a boil over a low heat, stirring constantly.
  3. Boil and stir for 1 minute, then serve.

No comments: