Low Carb Country Fried Steak

CFS with Pepper Gravy

Yes, this is just as good as it looks!

I was going to use cube steak for this — beef is traditional, but I saw that pork was on sale at a local grocery store. We didn’t make it to that store as planned in time for the sale, however, so Brian suggested I use one of the pork steaks we had in the freezer. They had turned out to be a pretty crappy cut of meat, thin and fairly cut, with a decent size bone running through, but we got them at a supermercado because they were cheap.

For this preparation they were perfect.

I started by removing the bone, and cutting the steak into smaller pieces for ease of handling, and so they would cook more evenly. I don’t have a meat tenderizer, but I used the dull edge of big carving knife to pound them out in various directions. I used plain pork rinds, although you can use flavored ones if you prefer, and/or add seasoning. I find that the saltiness of the plain ones, plus the pepper in the cream sauce, to be all the seasoning needed. And if you guessed that the pepper gravy is a variation of my magic high fat cream sauce recipe, you get a gold star!

Here’s the official recipe:

Low Carb Country Fried Steak

  • Servings: 2-4
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1 pound pork cube steak or thin cut bone-in steak (cut into desired size pieces)
1 egg
1 cup finely ground pork rinds
4 tablespoons unsalted butter

Pepper Gravy

4 tablespoons unsalted butter
2 tablespoons cream cheese
1/3 cup heavy cream
Pepper to taste



  1. Whisk egg in a container big enough to dip pork pieces into.
  2. Spread pork rinds out on a large plate.
  3. Dip each piece of pork into egg mixture and dredge both sides in pork rinds until all surfaces are evenly and well covered.
  4. Melt butter (should equal about 1/2″ melted; add more if necessary) in skillet over medium heat and cook pork about 7 minutes on each side, until cooked through and pork rinds have formed a crispy, golden crust.

Pepper Gravy

  1. Melt butter in saucepan over medium low heat.
  2. Use a whisk to stir in cream cheese until mostly melted.
  3. Add cream, stirring until smooth
  4. Add pepper to taste.
  5. Hold sauce over lowest heat, stirring occasionally, until ready to serve.

source: Vida con Carne

Since the CFS is covered in yummy pepper gravy in the picture at the top, here’s how it should look after cooking but before drenching in sauce… 🙂


Down with the carbs and gluten…up with the fat and the delicious!


Pork Medallions with Dijon Cream Sauce

Pork Medallions with Dijon Cream Sauce

This sauce is a new variation I came up with in my efforts to add fat to this meal. We have been eating pork loin regularly for a while (great price point at Sam’s!), but I recently noted that only about 53% of the calories come from fat. I generally cook this in advance when it’s on the menu (brown & roast), then slice it and store in the refrigerator. When dinner time rolls around I melt some butter in the iron skillet and warm the slices in the buttery goodness. We usually enjoy it with plain mustard, since mustard & pork are such a natural marriage of flavors.

So this time I used my own high fat recipe for cheese sauce and substituted Dijon for the cheese.

Creamy Dijon Sauce

4 tablespoons unsalted butter
2 ounces cream cheese
1/3 cup heavy cream
2 tablespoons Dijon mustard


  1. Melt butter in saucepan over medium heat.
  2. Add cream cheese, stirring frequently with whisk, until mostly incorporated (will still look a little lumpy)
  3. Whisk in cream, stirring until smooth and bubbly.
  4. Stir in Dijon.