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
  • Print



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!


Ancho Rubbed Pork Chops

Ancho Rubbed Pork Chops with Sour Cream

These were a real treat — both to make, and to eat. The prep is so easy it’s almost embarrassing!

Combine the following to make a spice rub: chili powder, ancho chili powder, garlic powder, onion powder, freshly ground black pepper, a few shakes of coarse salt. Rinse and pat dry the pork shops, then sprinkle both sides generously with the spices mixture, rubbing into the meat so it adheres nicely. Be sure to coat them generously with the spice rub — that’s what makes for a beautiful crust.

Very lightly grease a hot iron skillet with bacon fat and cook pork chops until done (these chops were fairly thin, so it took about 7 minutes per side). Serve with a generous dollop of sour cream.

Ham & Bacon Frittata

Ham & Bacon Frittata 092115

A great one-dish meal that works for breakfast (we had already enjoyed the first half when I thought to take the picture!), lunch or dinner. Easy to make ahead if you want something quick and easy for later. Also a great way to use up leftovers (both the ham and cooked bacon, in this case). Here is my recipe — the beauty is that you can use whatever types and amounts meat and cheese you like for nearly endless variations.

Ham & Bacon Frittata

2 tablespoons bacon fat (or butter)
1 cup diced ham
2 slices cooked bacon, cut into bite-sized pieces
10 eggs
1/4 cup heavy cream
Pepper to taste
3/4 cup shredded cheese

Preheat oven to 375 degrees.

Heat iron skillet to medium heat. Melt bacon fat or butter and add diced ham and bacon to warm and soften, stirring occasionally. In a mixing bowl combine eggs, heavy cream and pepper; beat well, until eggs are fully incorporated.

Distribute meat evenly in pan and gently add egg mixture. Cook for 4 minutes, until set. Sprinkle cheese evenly over eggs and transfer skillet to oven. Bake for 8-10 minutes, or until knife inserted near center comes out clean.

May be served hot, warmed, or at room temperature. Store leftovers in refrigerator until ready for use.