Country Fried Pork Steaks

Well, well, well, good people of flavor, I'm comin’ atcha live with a plate so soulful, it'll ta ta ya right in the taste buds! We're talkin' Country Fried Pork Steak—juicy, marinated shoulder steak, double-dredged in seasoned flour, and pan-fried to a golden, craggy crisp that crunches like a vinyl pop before the groove kicks in. Think chicken fried steak but with pork.

Brined, dredged, and fried crisp, you get flavorful pork funkiness with a technique that locks in juiciness and pumps out that flavor-forward, front-row-seat-to satisfaction.

Beats and Eats (music to pair with fried pork steak)

Johnny Guitar Watson's “I Want to Ta Ta You Baby” slides in perfect with this dish—his smooth falsetto, bassline swagger, and teasing tempo match the layers of flavor, spice, and crunch like they were cooked in the same cast iron. Just like a good groove, this recipe builds, holds tension, and then drops that chorus with each bite.

Marwin's Flavor-philes and Liner Notes

Cooking tips to elevate flavor and texture based on tried and true recipe testing

Buttermilk brings necessary tenderness to the table. I feel it's necessary because pork fried quickly is easily at risk for overcooking or drying out. The acidic buttermilk breaks down the pork tenderizing them.

Haitian Epis isn’t just flavor—it’s attitude; this punchy Caribean seasoning base gives the pork a complex backbone of herbs, garlic, and heat that turns the base into a funk groove all its own. I wanted an ingredient that added character and uniqueness to this recipe and it does it.

Vodka, you ask? It’s the secret soloist in the flour mixture dredge—evaporating fast to give that ultra-crispy, airy crust that sings loud and clean without weighing down the flavor.

Serving Suggestions

Keep the side pairings classic with this one. I got memories of the Grandy's Plate of chicken fried steak with creamy mashed potatoes, tender green beens, and a dinner roll dripping with honey.

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Chicken Fried Pork Steaks

Chicken fried pork steak recipe - Tender and juicy pork steaks are buttermilk brined, coated in a seasoned flour mixture, and then pan-fried to perfection.

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Prep Time: 5 minutes minutes

Cook Time: 12 minutes minutes

Course: Main Course

Cuisine: Soul Food, southern

Servings: 4 people

Calories: 532kcal

Author: Marwin Brown

Ingredients

• ▢ 4 6-8 oz Pork Shoulder Steaks
• ▢ 2 cups All-Purpose Flour
• ▢ 2 cups Buttermilk
• ▢ 1 cup Haitian Epis Seasoniing
• ▢ 1 teaspoon Allspice
• ▢ ½ tablespoon Smoked Paprika
• ▢ 2 teaspoon Kosher Salt
• ▢ 1 teaspoon Black Pepper
• ▢ Water
• ▢ ¼ cup Vodka
• ▢ Peanut Oil - canola oil or vegetable oil would work fine as well

Instructions

Brine the Pork Steak

• Combine the buttermilk with a teaspoon of salt and the Haitian epis seasoning. Mix well then set aside.
• Place the steaks in a ziplock bag. Add the buttermilk mixture making sure the steaks are fully submerged. Close the bags and refrigerate at least four hours, but preferably overnight.
• Remove from the refrigerator and allow to reach room temperature.

Make your spice mix

• Add all the dry spices together in a small bowl or ramekin. Set aside.

Prepare Wash

• Place a ¼ cup of all-purpose flour in a bowl. Add ½ teaspoon of the spice mix plus a combination of the vodka and water. Mix well into a thin batter-like consistency. Dunk the chops into the batter and coat them well.

Dredge the Steaks

• Combine 1 cup of the corn meal plus another 1 tablespoon of the spice mix in a medium bowl. Mix well. Dredge the pork steaks in the dry flour mixture then set aside on a wire rack-lined baking sheet. Shake off any excess flour if needed/

Fry the steaks

• Pre-heat your deep fryer or large skillet (cast iron skillet preferred) to about 330 degrees F. Add the steaks and fry for about 2 minutes per side. Remove the steaks and repeat for your next batch.
• Heat temperature to 350-360 then fry for another 1-2 minutes
• Remove pork steaks and allow pork fat to drain in a paper towel lined bowl or on a wire rack cooling set-up.

Notes

I prefer pork shoulder steaks in this recipe but pork loin steaks could work. In this latter case brining is essential since loins don't have as much marbling (in other words little fat present) to prevent drying out nor flavor for that matter.

Pork chops and pork steaks are interchangeable in this fried pork recipe. If using chops go with bone-in rib chop over the loin chop. They have a bit more flavor and the bone protects the meat against overcooking.

You can be as complex or simple in your spice mixture. I often use a creole based mix including cayenne pepper, garlic powder, onion powder, and oregano.

Skip the table salt in favor of kosher salt or even sea salt. The latter two are unprocessed and provide a bit more texture

Total cook time will depend on thickness. Plan for 3 minutes per side more or less. You want the internal temperature to be around 145 degrees F if using a meat thermometer.

Note when you remove the chops from the hot oil they will continue to cook. To avoid dry pork chops err on the conservative side as you can always add cooking time for undercooked pork, but there are no saviors for dry overcooked pork.

Fry pork chops in as neutral oil as possible.

I like to double fry for a light more crispy chop. For me this is essential perfect fried pork chops. The first fry eliminates the surface level moisture while the second fry provides that extra crisp with the weight of the moisture.

Don't forget to allow those beautiful golden brown chops to rest before digging inPart of the cooking process for a really tender pork chop is allowing them to rest while the interior juices redistribute throughout the pork

Prepare with side dishes like smothered green beans, mashed potatoes, Southern collard greens, or mac and cheese. When in doubt just go with your favorite sides. I like briny dishes to pair with mine like this Haitian pikliz or collard greens slaw.

Nutrition

Calories: 532kcal | Carbohydrates: 69g | Protein: 26g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 56mg | Sodium: 1766mg | Potassium: 858mg | Fiber: 9g | Sugar: 10g | Vitamin A: 946IU | Vitamin C: 1mg | Calcium: 179mg | Iron: 4mg

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