Cajun Style Country Fried Pork Steaks

READY IN: 45mins
Recipe by Chef shapeweaver

I got tired of the "same ole' country fried steak, and was looking through a TOH "country cooking" and found one that was contributed by Toni Holcomb. I changed a few things and here are the results. Feel free to adjust the seasonings to your own tastes. I served this with mashed potatoes and green beans. The nutrition amounts include the total amounts of flour and milk mixture--you might not use all of the flour mixture to bread the meat and you might not use all the gravy. Submitted on June 1st, 2006.

Top Review by Tina A

I used pork chops instead of cube steak and 2% instead of evaporated milk. It was so yummy! I've never had buttermilk gravy before either. It was also very yummy. I used the powder buttermilk mix .

Ingredients Nutrition


  1. In a shallow bowl combine one cup flour and all seasonings.
  2. In another bowl combine buttermilk and evaporated milk. Set aside 1 3/4 cups of milk mixture for gravy.
  3. Dip meat into flour mixture, then in milk mixture, and then back into flour.
  4. Repeat step 3 for the rest of meat.
  5. Heat oil in skillet until hot but not smoking.
  6. Cook meat until lightly browned on each side, about 5 to 7 minutes.
  7. Remove steaks and keep warm.
  8. Drain oil from pan, saving about 1/3. Stir in remaining flour until smooth. Cook over medium heat until golden brown. Whip in remaining buttermilk mixture.
  9. Bring to a boil and cook for 2 minutes.
  10. Serve over meat.

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