This is a recipe I came up with on "one of those days" when an exact recipe did not appeal to me. I used an ingredient from another recipe that I would not have thought about using had I not seen the recipe. I used boneless pork tenderloin cutlets to make these with. I am sure other types of pork will work just as well. If you have leftover flour mixture, you can use some of it to make gravy with. These are good served with mashed potatoes and gravy. Preperation and cooking times are approximate. Since submitting this recipe, I have also used lean, boneless pork ribs for this recipe. I just cut them into strips. My neighbors say they are "the bomb"! :) You can also use pork chop and not cut them into strips. Use them whole. It really makes the chops tender and flavorful.
- add 1 tablespoon savory steak seasoning (recipe #73103) or other steak seasoning
- add 1/2 cup vegetable oil
- add 1 cup water (appx)
- add 1 lb boneless pork tenderloin steaks (appx 2 cutlets)
- add 1 tablespoon instant chicken bouillon granules (or enough crushed bouillion cubes to make 1 tablespoon)
- add 1 cup flour
- Cut pork tenderloin cutlets (or lean, boneless pork ribs) into strips (appx 1/2-1/4 inch thick).
- Pour the water into a bowl and set aside.
- Mix the flour, steak seasoning mix and chicken broth powder (or crushed bouillon cubes) together on a plate (I use a paper plate for this).
- Dip each pork strip into the water and then into the flour mixture until well coated.
- Set aside for a few minutes.
- I find it easier to do all of the pork strips before following the next step.
- Preheat a large skillet.
- Pour the oil into the skillet and heat until hot.
- Using a fork or tongs, place each of the pork strips into the hot oil.
- Fry for 10 minutes on each side or until done and not longer pink in the middle.
- Remove the strips onto a plate with a paper towel on it.
- Serve with mashed potatoes and gravy for a tasty meal.