Are you in the mood for a tender and juicy dish that will leave you wanting more? Look no further than this delectable recipe for Pork Cube Steak. Wrapped in a delightful southern-style breading and fried to a golden crisp, this dish is topped off with a creamy homemade gravy that will make your taste buds dance with joy!
Key Takeaways
A Twist on Tradition
When the current situation hit the country, beef became scarce while pork remained plentiful. It was during this time that I stumbled upon a package of Cubed Pork Steak in the meat department. Intrigued by its potential, I decided to give it a try. My husband isn’t the biggest fan of pork chops, so I was hopeful that these cubed pork steaks would be just as tender and juicy as their beef counterparts.
Southern Flavors Unveiled
Although this dish may be a staple in the South, as a west coast girl turned country farm girl, it was a completely new experience for me. The excitement and anticipation grew as I embarked on this new culinary adventure. To say that my husband loved this recipe would be an understatement. He adored it so much that he now regularly requests it, marking the end of his lifelong dislike for dry pork chops.
The Secret to Tenderized Pork Steaks
To start, in a shallow dish, combine 1 1/2 cups of buttermilk, 1 egg, and 1-2 tablespoons of Frank’s Buffalo Wing Sauce (or substitute with 1/2 tablespoon of hot pepper sauce). Whisk until well combined. In a separate dish, combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of pepper, 1/4 teaspoon of onion powder, 1/2 teaspoon of garlic powder, 3/4 teaspoon of salt, and 1/4 teaspoon of paprika. Blend the dry breading ingredients together using a fork.
The Art of Dredging
It’s time to prepare the pork cube steaks. Take each steak and dredge it in the buttermilk mixture, allowing it to soak up all that deliciousness for a minute or two. Remove the steak from the buttermilk and coat it thoroughly with the dry flour mixture. Place the coated pork steaks on a baking rack until ready to fry.
Crispy Perfection
Heat vegetable oil in a large skillet over medium-high heat (or use a cast iron or electric skillet) to 325 °F. Carefully place each pork steak in the heated oil, frying until golden brown and crispy on both sides, approximately 3-5 minutes per side. Once cooked, transfer the steaks to a plate lined with paper towels to absorb any excess oil.
The Finishing Touch: Creamy Gravy
Now, it’s time to create the perfect gravy to complement the pork cube steaks. Drain the fat from the skillet, reserving 1/4 cup of the liquid along with any solid remnants. Return the skillet to medium-low heat with the reserved oil. Whisk in 1/2 cup of all-purpose flour until the oil is absorbed. Add 1/2 cup of chicken broth, stirring to release any flavorful bits stuck to the pan. Gradually pour in 4 cups of milk, stirring constantly until the gravy thickens. Season with salt and pepper to taste.
A Plate Full of Bliss
Your mouthwatering Chicken Fried Pork Cube Steaks and Gravy are now ready to be savored. For the ultimate experience, serve them over creamy mashed potatoes because, let’s be honest, “Taters” are life. This classic combination of fried goodness, homemade mashed potatoes, and a rich gravy made from drippings is the epitome of “Country Eating.”
More Southern Delights
If you enjoyed this recipe, here are some other southern favorites to explore:
- Country Fried Cube Steaks
- Homemade Fried Peach Hand Pies
- Chicken Fried Chicken with Creamy Gravy
- Fried Peaches Sweet Biscuit Shortcakes
- Easy Homemade Baking Powder Biscuits
- Southern Speckled Butter Beans from Julia’s Simply Southern
- Banana Pudding Cheesecake Parfaits from Soulfully Made
Let’s Get Cooking!
Thank you for joining me on this savory journey. Give this recipe a try and let Pork Cube Steaks become a beloved dish in your home. Sometimes, in the midst of a trial, we discover new and delicious creations. So, go ahead, dig in, and indulge in the irresistible flavors of tenderized pork steaks. Happy cooking!
