Fantastic creamy chicken fried pork steak recipe

Chicken fried steak continues to be a popular dish throughout the United States and beyond. Most often made with beef,  but a superb chicken fried steak can be made with pork as well. The flavor is delicious and well liked, and yet the meal has the wonderful ‘touch of home’ flavor that many meals lack. 

This recipe is one that was invented a couple of decades ago when the author got everything together to make a traditional country fried steak, then discovered, after the fact, that the only thing missing was the beef. Thankfully, there were pork steaks in the freezer and the result was so phenomenal that it has been a family favorite ever since. There are probably other recipes that are similar, but this is original.


6 pork steaks, cut off the bones and run through a tenderizer, cutlet style
4 large eggs
2 cups flour
1/2 cup milk
1/2 tsp salt
1/2 tsp ground pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp sage
3-4 tbsp virgin olive oil for cooking


Mix the flour and seasonings well. An easy way to do this is to put them in a large Ziploc bag, close it and shake the contents well until they are uniformly blended. Leave the flour mixture in the bag, since it makes it easier to coat the pork steaks without causing much of a mess.

Beat the eggs in a flat bottomed bowl and place the steaks into the beaten eggs, letting the meat sit in the eggs for a few minutes, turning the steaks periodically so they are thoroughly coated. They can soak while the oil is warming up in the next step.

Heat the olive oil in a fry pan, over medium-low heat. The oil should be hot enough to cook the meat but not so hot that it will cook it too quickly.

Put one steak at a time into the bag containing the flour, seal the bag and shake to coat the meat thoroughly. Place the steak in the pan and repeat this with the other steaks. 

Fry the steaks until they are browned on one side, about 10 minutes, and then turn them over. Cook the other sides until they are also browned. At this point, the meat should still have juices, but the fluid should be colorless.

Remove the steaks from the pan and put them on a cookie sheet or similar, placing them in a warm oven so the steaks don’t cool off too much. 

To the pan and the drippings that are left in it, add the milk and heat to barely a boil, stirring in enough of the flour mixture, stirring constantly, to make gravy. The amount of milk and flour can be varied to produce enough gravy for the steaks and for mashed potatoes, if spuds are going to be used to complement the meal.

To serve, put a steak on a plate and ladle the gravy over the top. A sprig of parsley is great for a colorful garnish.


If you prefer spicier flavors, you can add chili powder to the flour or sprinkle it over the top of the steaks while they are cooking. Powdered ginger also makes an interesting variation with just a bit of a bite. For richer gravy, use half and half instead of milk.

Serving suggestions:

These breaded steaks go very well with both mashed and baked potatoes, with the gravy poured over the top. Steamed kale, chard or mustard greens are also good with these chicken fried steaks, as side dishes. 

Because pork is a sweet meat, these steaks go very well with sweet fruit, such as applesauce, peaches, pears or fresh pineapple. The fruit can be served as a side dish or as a dessert.

This meal is balanced if the side dishes are included, it is filling and it is extremely tasty. The above recipe should be enough for four reasonably hungry appetites, however the recipe can be easily expanded. Leftover suggestions probably aren’t needed with this one, because there aren’t likely to be any leftovers.