Country-Fried Pork Cutlets with Mushroom Gravy Recipe
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This dish is sure to be a family favorite.
Ingredients
- 4 Smithfield Boneless Pork Chops
- Kosher salt
- Freshly ground pepper
- 1/2 cup 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
- 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 saute 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.
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