Indulge in the comforting flavors of the South with our Fried Pork Cutlets with Buttermilk Thyme Gravy! This mouthwatering dish combines perfectly crispy cutlets with a rich, creamy gravy that will have your taste buds dancing. Whether you're looking to impress at a family dinner or simply craving a hearty meal, this recipe is sure to become a favorite. With just 45 minutes from prep to plate, you can enjoy a restaurant-quality dish right in your own kitchen. Ready to elevate your cooking game? Let’s dive into this delicious recipe!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 4 pork cutlets
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon thyme
- Salt and pepper to taste
- Oil for frying
- 2 tablespoons butter
- 1 cup chicken broth
Instructions
- Place pork cutlets between plastic wrap and gently pound to approximately 1/4-inch thickness using a meat mallet, ensuring even tenderization.
- In a shallow dish, combine buttermilk with 1/2 teaspoon of thyme, salt, and black pepper. Submerge pork cutlets in the buttermilk marinade and refrigerate for 15-20 minutes to enhance flavor and tenderness.
- Prepare breading station by mixing all-purpose flour with remaining thyme, salt, and pepper in a separate shallow dish.
- Remove cutlets from buttermilk, allowing excess to drip off. Dredge each cutlet thoroughly in seasoned flour, ensuring complete and even coating.
- Heat oil in a large cast-iron skillet or heavy-bottomed pan to 350°F (175°C). The oil should be deep enough to cover half the cutlet's thickness.
- Carefully place floured cutlets into hot oil, cooking 3-4 minutes per side until golden brown and internal temperature reaches 145°F (63°C).
- Remove cutlets and drain on wire rack or paper towels to maintain crispiness.
- For gravy, in the same skillet, melt butter and whisk in remaining flour to create a roux. Gradually add chicken broth, stirring constantly until smooth and thickened.
- Season gravy with additional thyme, salt, and pepper to taste. Simmer for 2-3 minutes until desired consistency is reached.
- Serve hot pork cutlets immediately, drizzled with warm buttermilk thyme gravy.
Tips
- Tenderize for Perfection: When pounding the pork cutlets, aim for an even thickness of about 1/4 inch. This ensures they cook evenly and remain juicy.
- Marinate for Flavor: Don’t skip the buttermilk marinade! Letting the cutlets soak for 15-20 minutes not only enhances flavor but also helps tenderize the meat.
- Get the Oil Just Right: Make sure your oil is hot enough (around 350°F or 175°C) before adding the cutlets. This will create a crispy exterior while keeping the inside moist.
- Check the Temperature: Use a meat thermometer to check that your cutlets have reached an internal temperature of 145°F (63°C) for safe and perfect doneness.
- Gravy Magic: For a smoother gravy, whisk continuously while adding the chicken broth to prevent lumps. Adjust the seasoning to your taste for a personalized touch.
- Serve Immediately: For the best texture, serve the fried cutlets right away. Drizzle with the warm gravy and enjoy the delightful contrast of crispy and creamy!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 120mg
