Pan-Fried Pork Cutlets



6 servings

Recipe from

Oxmoor House


1 1/2 pounds pork tenderloin, cut into 6 serving-size pieces
1 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/2 cup all-purpose flour, divided
1/4 cup vegetable oil
2 tablespoons bacon drippings
1 1/2 cups milk
Fresh parsley sprigs (optional)


Flatten cutlets to 1/8-inch thickness using a meat mallet; sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper. Dredge cutlets in 1/4 cup flour.

Sauté cutlets in oil and bacon drippings in a large skillet over medium heat 2 minutes on each side or until lightly browned. Remove from skillet; set aside. Reserve drippings in skillet.

Add remaining 1/4 cup flour to pan drippings, stirring until smooth. Cook over medium heat 1 minute, stirring constantly. Gradually add milk; cook, stirring constantly, until thickened. Add remaining salt and pepper.

Add cutlets to skillet, arranging over cream gravy. Cover and simmer 30 minutes, turning cutlets frequently. Remove cutlets to a serving platter; spoon gravy over cutlets, and garnish with parsley sprigs, if desired.

Note: Six (1/2-inch-thick) pork chops (about 1 1/2 pounds) may be substituted for tenderloin; do not flatten.