Deep Fried Pork Steak

Deep Fried Pork Steak

21
wellsteins 2

"This is a recipe that I put together one night and happened to write down as I was doing it. It's now one of our weekly meals."

Ingredients 35 m {{adjustedServings}} servings 349 cals

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 35.4 g
  • 71%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 1592 mg
  • 64%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Heat oil in a deep fat fryer to 375 degrees F (190 degrees C).
  2. In a large resealable plastic bag, combine the flour, garlic powder, seasoned salt, chili powder, cinnamon, coriander, basil, cumin, ground turmeric, paprika, and salt. Place pork steaks in the bag one at a time; seal, and shake to coat.
  3. One at a time, place pork steak into hot oil, and cook until it turns deep brown and floats. Remove to paper towels. Repeat process with remaining pork steaks.
Tips & Tricks
Marinated Pork Tenderloin

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Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews 21

  1. 24 Ratings

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hannamyluv
10/30/2005

Very tasty. I found that if the pork cooked a little longer (like a minute or two) than just till it surfaced, it made the flavor more robust.

tedrick
7/4/2007

This tastes awesome, but may be the nutrionally worst dish I've ever prepared. For true pork steaks (cut from pork shoulder) and deep frying, the fat content is probably more like 150g per serving.

Rhonda Brock Fuller
12/16/2006

Delicious! The only thing I did didfferently was to soak my steaks in buttermilk for about an hour before cooking, this helps tenderize them and I just love the flavor. These are my family's favorite new way to have fried pork. Thanks.