Served With Grits & Topped With A Black Eyed Pea Gravy!
Difficulty: Moderate
Prep Time: 40 minutes
Cooking Time: 30 minutes
| Southern Food Soothes The Soul! |
Ingredients
6 boneless pork chops/cutlets
3 cups Panko bread crumbs
1 cup flour
3 eggs, whisked
1 tsp garlic powder
1 tsp onion powder
vegetable oil
2 cups grits
1 tbsp green onions, sliced
butter
salt
pepper
Cooking Tools
Deep skillet/ Cast iron pan
Medium skillet
Medium pot with lid
3 large shallow plates (dredging)
Meat mallet
Directions
Pound each pork cutlet on both side until thin. Create a dredging station with the plates, one for whisked eggs, flour and Panko. Season pork cutlet evenly with garlic powder, onion powder, salt & Pepper. Dredge cutlets in flour first, then the eggs and coat with Panko. Place vegetable oil inside deep skillet/ cast iron pan, 2 inches deep. Heat to 350 Degrees F. Fry pork cutlets 4-5 minutes on each side. Drain pork cutlets on paper towels to drain off excess oil. Repeat with other cutlets. Cook grits according to directions. Place cutlet on cooked grits and top with Black Eye Pea Gravy and garnish with sliced green onions.
Serves 4
Black Eye Pea Gravy
Ingredients
1 can black eye peas, rinsed & drained
1 heaping tbsp flour
4 tbsp butter
1/2 tsp garlic powder
1/2 tsp onion powder
1 1/2 cups milk
1/2 heavy cream
1/2 chicken broth
salt
pepper
Directions
In a skillet, melt butter on medium low heat and whisk in flour and cook for 2 minutes, careful not to burn or turn brown. whisk in the milk, cream and broth until it thickens. Add in peas and seasonings and cook on low for 5 minutes.