Country-Fried Pork Cutlets with Mushroom Gravy

This dish is sure to be a family favorite.

Serves: 4
Cook Time: 20 Minutes

Ingredients

• 4 Smithfield Boneless Pork Chops
• Kosher salt
• Freshly ground pepper
• 1/2 cup plus 1 1/2 tablespoons all-purpose flour, divided
• 1 large egg
• 1/2 cup Italian-seasoned Panko bread crumbs
• 1/2 teaspoon garlic powder
• 3 tablespoons canola or olive oil, divided
• 1 tablespoon butter
• 8 ounces Cremini mushrooms, thinly sliced
• 3/4 cup milk
• 1/2 cup low sodium beef broth

Steps

Pound pork chops to 1/4-inch thickness; season with salt and pepper. Set aside. Place 1/2 cup flour in a dish, beat egg in another, and stir together Panko bread crumbs and garlic powder in a third dish. Coat chops with flour, shaking off excess. Dip in egg coating on both sides; allowing excess to drip back into the bowl. Dredge in the Panko mixture. Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Add 2 pork cutlets and cook until browned on outside and cooked through, about 4 minutes on each side. Transfer to a plate; heat remaining oil in skillet and cook remaining cutlets. Wipe skillet clean with paper towels. Melt butter in skillet over medium heat. Add mushrooms and sauté until mushrooms are softened and they release liquid, about 5 minutes. Sprinkle flour and 1/2 teaspoon salt over mushrooms; cook 1 minute, stirring constantly. Stir in milk and broth; bring to a simmer, stirring constantly. Simmer until mixture thickens, about 3 minutes. Season with salt and pepper. Spoon over cutlets to serve.

This recipe was specially prepared and created by Smithfield. Recipe and photo courtesy of Smithfield.

Print Full Page	Print 3x5 Recipe Card
Send to a Friend	Sign In to Add To My Favorites

Rating

[Not yet rated]

Rate This Recipe

Comments (0) Post Your Comment View All Comments