Chicken-Fried Pork Steak with Ramen Crust and Buttermilk Gravy (SP)

BUTTERMILK PEPPER GRAVY

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup ham broth or chicken stock
• 1/4 cup whole milk, or as needed
• 1 tablespoon buttermilk
• 1 teaspoon salt, or to taste
• 1 1/4 teaspoons freshly ground black pepper, or to taste

• 4 boneless pork rib chops (cutlets)
• 2 teaspoons sea salt
• 1 teaspoon freshly ground black pepper
• 1 cup all-purpose flour
• 1 large egg
• 1/2 cup whole milk
• One 3.5-ounce package dried ramen noodles, pounded until crumbled but not pulverized
• 1/4 cup dried bread crumbs
• 3 tablespoons peanut or vegetable oil

Gravy mise en place.

I'm pretty sure I've never made real straight up gravy before since I'm not really ever roasting large cuts of meats for the holidays or anything.  Someday.

This is more like a bechamel/veloute.  I've done that before.

Melt butter over low heat.

Sprinkle in flour and stir until smooth.  Cook off the raw flour taste but do not allow the roux to color.  I tried to go for a nutty scent, but it wasn't asking for it anyway.

Add broth, milk, and buttermilk.  Cook until it coats the back of the spoon.  Seaaon with salt and pepper.

Lee Jr says he likes his "really salty", but I was inclined toward moderation.

I apologize not showcaing the whole breading process.  But

1) Dredge pork in flour.

2) Dip in mixture of egg and whole milk.

3) Dump in the bread crumbs and ramen.  Press that stuff on.

Fry for 2 minutes on each side.

And finish them off in a 350 degree oven for 10 minutes.

 

I was disappointed by how few likes this picture got on Facebook, but I understand that it doesn't look like the prettiest dish I ever made.

I totally dig chicken-fried stuff myself.  Ramen only makes things better and it's cool to have a "gravy" that came together really easily.  I can't be bothered to make sides most of the time so I just microwaved those veggies in a bag.