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Southern Fried Pork Steak with a golden, crispy crust, served with mashed potatoes, gravy, and biscuits. The dish captures the rich flavors and textures of a classic Southern meal.

Southern Fried Pork Steak

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Southern Fried Pork Steak delivers a crispy, golden crust with juicy, well-seasoned pork inside. Coated in a spiced flour mixture and pan-fried to perfection, this dish is perfect with mashed potatoes, biscuits, or collard greens for a true Southern-style meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pork steaks bone-in or boneless
  • 1 cup all-purpose flour
  • ⅓ cup cornstarch
  • 2 eggs beaten
  • ½ cup buttermilk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper freshly ground
  • oil for frying vegetable or peanut oil

Equipment

  • Mixing Bowls For coating the pork steaks
  • Large skillet For frying the pork steaks
  • Tongs For flipping the pork steaks while frying
  • Wire Rack For draining excess oil and keeping the crust crispy

Method
 

  1. In a mixing bowl, whisk together flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper.
  2. In another bowl, beat the eggs and mix with buttermilk.
  3. Dip each pork steak into the flour mixture, then into the egg mixture, and back into the flour mixture. Press the coating firmly to ensure it sticks.
  4. Heat oil in a large skillet to 350°F (175°C).
  5. Carefully place the pork steaks in the skillet and fry for 4-5 minutes per side until golden brown and crispy.
  6. Transfer the fried pork steaks to a wire rack to drain excess oil and keep the crust crisp.
  7. Serve immediately with mashed potatoes, biscuits, or coleslaw.

Notes

  • For extra crunch, let the coated pork steaks rest for 5 minutes before frying.
  • Use a thermometer to maintain oil temperature for even frying.
  • For a spicier version, add cayenne pepper to the flour mixture.

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