Breaded Porkloin with Mushroom Gravy

breaded pork loin
BREADED PORKLOIN WITH MUSHROOM GRAVY is the faster, easier and even more flavorful food recipe for a wonderful family dinner. The best part of this meal is that the pork chops are boneless. They are simply the loin sliced into cuts. The center-cut cops are sometimes also called as center-cut pork cutlets. Well, I favor cooking a thicker meatier chops poured with a rich, thick and smooth mushroom sauce which I modified to a more Pinoy taste. But I equally love the bone-in BREADED PORK CHOPS and the boneless Breaded Porkloin for their crispiness and juiciness.

Anyway, I got sick after my son, Colby, recovered from a flu. And that is why I wasn’t able to go to work, wasn’t able to go shop, wasn’t able to cook, write and blog. I am a bit okay today. I still have this running nose though. I just have let my mind influence my body that I can beat the frustrating of being sick.

BREADED PORKLOIN WITH MUSHROOM GRAVY

for MUSHROOM GRAVY:
1 small can sliced mushroom, drained
1 tbsp. cornstarch dissolved in 1/4 cup water
3 tbsp. butter
1 tsp. soy sauce
1 cup milk
2 cubes beef bouillon
ground pepper

Melt butter in a small skillet over low heat. Add mushrooms. Saute for about 2 minutes. Add milk and beef bouillon. Bring to slow simmer. Then pour in cornstarch mixture, stirring constantly until sauce thickens. Season with soy sauce and ground pepper. When desired thickness is achieved, you may remove from heat. And pour your mushroom gravy on a shallow bowl.

for BREADED PORKLOIN:
1/2 kilo boneless porkloin
3 heads garlic, peeled and minced
2 tbsp. milk (regular, low-fat or non-fat)
flour
2 eggs
bread crumbs
salt
ground pepper
cooking oil

Wash porkloins in a running water and drain thoroughly. Dry them with paper towels. Set aside.

Mix salt, pepper and minced garlic together on a large dinner plate or in a pie plate. In a wide and shallow bowl, lightly beat the eggs with milk. Spread the bread crumbs onto a second large dinner plate. Set these three parts of the breading in a line so it would be easy for you to transfer the porkloins from one plate to another.

Heat cooking oil in a skillet.

Dredge the porkoin first in the flour mixture, shaking off excess. Then dip in the porkloin in the beaten egg mixture, letting any excess drip off. Lastly, dredge in the bread crumbs, coating both sides.

Place the prepared/breaded porkloin in the skillet. Then do the same procedure with the rest of the porkloins. Frying them until golden brown, turning once, about 5 minutes. Transfer to a serving platter lined with paper.

Now, serve your breaded porkloin poured with mushroom gravy.

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