18 Crispy Fried Pork Steak Recipes Delicious

Craving crispy, golden fried pork steak that’s juicy on the inside and packed with flavor? You’re in luck! Whether you need a quick weeknight dinner or a hearty comfort meal, these 18 irresistible recipes will have you frying up perfection every time. From classic Southern-style to bold global twists, get ready to elevate your pork game—one delicious bite at a time. Let’s dig in!

Classic Southern Fried Pork Steak

This crispy, juicy pork steak is a Southern staple—simple to make but packed with flavor that’ll have everyone asking for seconds.

Ingredients:

• 2 (1-inch thick) bone-in pork shoulder steaks (about 1.5 lbs total)
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper (optional)
• 1 cup vegetable oil (for frying)

Instructions:

1. Place pork steaks in a shallow dish and pour 1 cup buttermilk over them, turning to coat. Let marinate at room temperature for 30 minutes (or refrigerate up to 4 hours).
2. In a bowl, whisk together 1 cup flour, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp cayenne pepper (if using).
3. Heat 1 cup vegetable oil in a cast-iron skillet over medium-high heat until shimmering (about 350°F).
4. Shake excess buttermilk off pork, then dredge in the flour mixture, pressing to adhere. Fry 2 steaks at a time for 5–6 minutes per side, until deep golden brown and internal temperature reaches 145°F.
5. Transfer to a wire rack to drain. Rest 5 minutes before serving.

The magic here? The buttermilk marinade keeps the pork tender while the spiced crust delivers that iconic crunch. Serve with collard greens or mashed potatoes for the full Southern experience.

Tip: For extra-crispy edges, double-dredge the steaks: dip them back in the buttermilk and flour mixture a second time before frying.

Garlic Butter Fried Pork Steak

This Garlic Butter Fried Pork Steak is a juicy, flavor-packed weeknight hero—ready in under 30 minutes with a golden crust and a garlicky butter finish that’ll have everyone asking for seconds.

• 2 boneless pork shoulder steaks (about 1 inch thick)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• 1/2 tsp crushed red pepper flakes (optional)

1. Season the pork: Pat the pork steaks dry, then rub evenly with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika.
2. Sear the steaks: Heat 2 tbsp olive oil in a large skillet over medium-high. Add the pork and cook for 5–6 minutes per side until deeply golden and the internal temp reaches 145°F. Transfer to a plate.
3. Make the garlic butter: Reduce heat to medium and melt 3 tbsp butter in the same skillet. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant (don’t let it brown!). Stir in 1 tbsp parsley and 1/2 tsp red pepper flakes (if using).
4. Finish & serve: Return the pork to the skillet, spooning the garlic butter over it for 1 minute to soak up the flavors. Rest for 5 minutes before slicing.

The magic here? That double-hit of garlic—minced for punch and infused in butter for richness—creates a sauce worthy of sopping up with crusty bread. Tip: For extra tenderness, let the seasoned pork rest at room temp for 15 minutes before cooking.

Spicy Cajun Fried Pork Steak

This bold and juicy pork steak packs a punch with Cajun spices and a crispy, golden crust—perfect for a weeknight dinner with attitude.

Ingredients:

• 2 (1-inch thick) boneless pork shoulder steaks (about 1 lb total)
• 1 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup all-purpose flour
• 1/4 cup vegetable oil
• 2 tbsp hot sauce (like Louisiana-style)
• 1 tbsp honey

Instructions:

1. Season the pork: Pat the pork steaks dry, then rub evenly with 1 tbsp Cajun seasoning, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Dredge: Place 1/2 cup flour in a shallow dish. Press each steak into the flour, coating both sides.
3. Fry: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Once shimmering, add the pork and cook for 4–5 minutes per side until deeply golden and crispy (internal temp should reach 145°F).
4. Glaze: In a small bowl, whisk 2 tbsp hot sauce and 1 tbsp honey. Brush over the cooked steaks and let rest for 5 minutes before slicing.

The magic here? The hot-honey glaze caramelizes on the crust, balancing the smoky Cajun spice with a sticky-sweet kick.

Tip: For extra heat, add a pinch of cayenne to the flour or drizzle with extra hot sauce before serving.

Honey Glazed Fried Pork Steak

This crispy, sweet-savory pork steak is a weeknight winner—caramelized honey glaze clings to every juicy bite, and it comes together in under 30 minutes.

Ingredients:

• 2 boneless pork shoulder steaks (about 1 inch thick)
• 1/2 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup vegetable oil
• 3 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard

Instructions:

1. Prep the pork: Pat pork steaks dry with paper towels. In a shallow dish, whisk together 1/2 cup flour, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Dredge each steak in the mixture, shaking off excess.
2. Fry until golden: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Cook pork for 4–5 minutes per side until deeply golden and internal temperature reaches 145°F. Transfer to a plate.
3. Make the glaze: In the same skillet, reduce heat to medium-low. Add 3 tbsp honey, 1 tbsp soy sauce, 1 tbsp apple cider vinegar, and 1 tsp Dijon mustard. Simmer for 1–2 minutes, stirring constantly, until glossy and slightly thickened.
4. Glaze & serve: Return pork to the skillet, turning to coat evenly in the glaze. Cook for 1 more minute to set the glaze. Serve immediately.

The magic here? That quick honey-Dijon glaze transforms basic fried pork into something sticky, tangy, and totally craveable—no marinating required.

Tip: For extra crunch, double-dredge the pork: dip in flour, then in beaten egg, then back in the flour before frying.

Crispy Parmesan Fried Pork Steak

This crispy, cheesy pork steak is a weeknight hero—golden on the outside, juicy inside, and packed with umami crunch thanks to a Parmesan-panko crust.

Ingredients:

• 2 (1-inch thick) boneless pork shoulder steaks (about 1 lb total)
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup vegetable oil (for frying)

Instructions:

1. Pat pork steaks dry with paper towels. In a shallow dish, mix flour, 1/2 tsp salt, and 1/4 tsp black pepper. In another dish, place beaten eggs. In a third dish, combine panko, Parmesan, 1 tsp garlic powder, 1 tsp smoked paprika, and remaining 1/2 tsp salt.
2. Dredge each pork steak in flour, shaking off excess. Dip in egg, then press firmly into panko mixture to coat both sides.
3. Heat vegetable oil in a large skillet over medium heat until shimmering (about 350°F). Fry steaks for 4–5 minutes per side until deep golden and internal temperature reaches 145°F. Drain on a wire rack.

The magic here? The Parmesan melts into the crust as it fries, creating a savory, lace-like crispness that clings to every bite. Serve with lemon wedges to cut through the richness.

Tip: For extra crunch, let the breaded steaks rest 5 minutes before frying—this helps the coating adhere.

Lemon Herb Fried Pork Steak

This crispy, tangy pork steak is a weeknight hero—quick to make but packed with bright lemon and earthy herbs.

Ingredients:

• 2 boneless pork shoulder steaks (about 1 inch thick)
• 1/4 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp butter
• 2 tbsp fresh lemon juice
• 1 tbsp chopped fresh parsley

Instructions:

1. Pat the pork steaks dry with paper towels. In a shallow dish, whisk together the flour, garlic powder, dried thyme, salt, and black pepper. Dredge the pork in the mixture, shaking off excess.
2. Heat the olive oil in a large skillet over medium-high heat. Add the pork and cook for 4–5 minutes per side until golden brown and crispy. Transfer to a plate.
3. Reduce heat to medium and melt the butter in the same skillet. Stir in the lemon juice, scraping up any browned bits. Return the pork to the skillet, spooning the sauce over it, and cook for 1 more minute.
4. Sprinkle with fresh parsley and serve immediately.

The lemon-herb pan sauce doubles down on flavor, turning simple fried pork into something special. Tip: For extra tenderness, let the pork rest at room temperature for 15 minutes before cooking.

Asian-Style Fried Pork Steak

This crispy, savory pork steak is glazed with a sticky-sweet soy-ginger sauce—perfect for a quick weeknight dinner with big flavor.

Ingredients:

• 2 boneless pork chops (1-inch thick)
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/4 tsp black pepper
• 2 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 tbsp sesame seeds (optional)
• 2 green onions, thinly sliced

Instructions:

1. Pat pork chops dry and lightly coat with 2 tbsp cornstarch.
2. Heat 2 tbsp vegetable oil in a skillet over medium-high. Cook pork for 4–5 minutes per side until golden and internal temp reaches 145°F. Transfer to a plate.
3. In the same skillet, add 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 2 cloves minced garlic, 1 tsp ginger, and 1/4 tsp black pepper. Simmer 1–2 minutes until slightly thickened.
4. Return pork to the skillet, turning to coat in the sauce. Sprinkle with 1 tbsp sesame seeds and 2 sliced green onions.

The magic here? The cornstarch creates an ultra-crisp crust that soaks up the glossy sauce without getting soggy.

Tip: For extra tenderness, lightly pound the pork chops to 3/4-inch thickness before cooking.

BBQ Fried Pork Steak

This crispy, smoky pork steak gets a double dose of flavor—first from a golden fry, then a sticky-sweet BBQ glaze that’ll have everyone licking their fingers.

Ingredients:

• 4 boneless pork shoulder steaks (about 1 inch thick)
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• 1 large egg
• ¼ cup buttermilk
• Vegetable oil (for frying, about 1 inch deep)
• ½ cup BBQ sauce (plus extra for serving)

Instructions:

1. In a shallow dish, whisk together the 1 cup all-purpose flour, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and ½ tsp black pepper. In another dish, beat the 1 large egg with ¼ cup buttermilk.
2. Dredge each pork steak in the flour mixture, dip into the egg mixture, then coat again in flour, pressing lightly to adhere.
3. Heat vegetable oil in a large skillet over medium-high heat (350°F if using a thermometer). Fry the pork steaks for 4–5 minutes per side until deep golden and crispy. Drain on a wire rack.
4. Brush both sides of each steak with ½ cup BBQ sauce. Return to the skillet (heat off) and let the residual warmth thicken the glaze, about 1 minute per side.

The magic here? That crackly crust locks in juicy tenderness, while the BBQ sauce caramelizes just enough to cling without turning gummy. Serve with extra sauce for dunking!

Tip: For extra crunch, let the breaded steaks rest on the rack for 10 minutes before frying—this helps the coating stay put.

Crispy Beer-Battered Fried Pork Steak

This golden, crackly-coated pork steak is the ultimate comfort food—light, crispy, and packed with flavor thanks to a fizzy beer batter.

Ingredients

• 1 lb boneless pork shoulder steaks (½-inch thick)
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• 1 cup lager-style beer (chilled)
• 1 large egg
• Vegetable oil (for frying, about 2 cups)

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and ½ tsp black pepper. Pour in 1 cup beer and crack in 1 egg; whisk until smooth (small lumps are okay). Let rest 10 minutes.
2. Heat 2 inches of vegetable oil in a heavy pot to 375°F over medium-high heat. Pat pork steaks dry with paper towels.
3. Dip each steak into the batter, letting excess drip off. Carefully lower into the hot oil (don’t overcrowd). Fry for 4–5 minutes per side until deep golden and crispy. Drain on a wire rack.

The beer batter fries up extra-light and shatteringly crisp, while the pork stays juicy—no dry meat here! Serve with a squeeze of lemon or tangy dipping sauce.

Tip: For extra crunch, double-dip the steaks: coat in flour first, then batter, then fry.

Maple Mustard Fried Pork Steak

Sweet, tangy, and perfectly crispy—this pork steak gets a quick glaze of maple and mustard for a weeknight dinner that feels extra special.

Ingredients:

• 2 (1-inch thick) boneless pork shoulder steaks (about 1 lb total)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• 1 tsp apple cider vinegar
• 1/4 tsp garlic powder

Instructions:

1. Pat pork steaks dry and season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Cook pork steaks for 4–5 minutes per side until deeply golden and just cooked through (145°F internal). Transfer to a plate.
3. In the same skillet, whisk together 2 tbsp maple syrup, 1 tbsp Dijon mustard, 1 tsp apple cider vinegar, and 1/4 tsp garlic powder. Simmer for 1 minute until slightly thickened.
4. Return pork to the skillet, turning to coat in the glaze. Cook 30 seconds per side until sticky and caramelized.

The magic here? The glaze doubles as a pan sauce, soaking into the crispy edges of the pork for a sweet-savory bite in every forkful.

Tip: For extra flavor, let the pork rest in the glaze for 5 minutes off the heat before serving.

Smoky Paprika Fried Pork Steak

This juicy pork steak gets a bold, smoky kick from paprika and a crispy crust thanks to a quick pan-fry—perfect for a weeknight dinner with big flavor.

Ingredients:

• 2 (1-inch thick) boneless pork shoulder steaks (about 12 oz each)
• 1 1/2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp butter
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Pat the pork steaks dry with paper towels. In a small bowl, mix 1 1/2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Rub the spice blend evenly over both sides of the pork.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the pork and cook for 5 minutes per side, undisturbed, until a deep golden crust forms.
3. Reduce heat to medium, add 1 tbsp butter, and spoon it over the pork for 1 minute. Transfer to a plate, tent with foil, and rest for 5 minutes.
4. Slice against the grain, garnish with 2 tbsp chopped parsley, and serve.

The double hit of smoky paprika and buttery pan sauce makes this steak taste like it simmered all day—even though it’s ready in 15 minutes!

Tip: For extra tenderness, let the rubbed pork sit at room temperature for 20 minutes before cooking.

Crispy Panko Fried Pork Steak

This Japanese-inspired pork steak delivers an irresistible crunch with every bite, thanks to a golden panko crust that stays crispy for hours.

Ingredients:

• 2 boneless pork loin chops (about 1-inch thick)
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup neutral oil (like vegetable or canola)

Instructions:

1. Pat the pork chops dry with paper towels. In a shallow dish, mix the flour, garlic powder, onion powder, salt, and pepper. In another dish, place beaten eggs, and in a third, spread panko.
2. Dredge each chop in the flour mixture, shaking off excess. Dip into the egg, letting excess drip off, then press firmly into the panko to coat evenly on both sides.
3. Heat oil in a large skillet over medium heat until shimmering (about 350°F). Fry chops for 4–5 minutes per side until deep golden brown and internal temperature reaches 145°F. Transfer to a wire rack to drain.

The magic here? Panko’s light, airy texture creates an extra-crispy shell that doesn’t absorb as much oil as regular breadcrumbs, keeping the pork juicy inside.

Tip: For extra crunch, double-coat the chops by repeating the egg and panko steps after the first layer sets for 5 minutes.

Herb-Crusted Fried Pork Steak

This crispy, golden pork steak gets its irresistible crunch from a savory herb crust—perfect for a quick weeknight dinner with restaurant-quality flair.

Ingredients:

• 2 boneless pork shoulder steaks (about 1 inch thick)
• 1/2 cup all-purpose flour
• 1 large egg
• 2 tbsp whole milk
• 1 cup panko breadcrumbs
• 1 tbsp dried parsley
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup vegetable oil (for frying)

Instructions:

1. Prep the coating: In a shallow bowl, whisk together the flour, 1/2 tsp salt, and 1/4 tsp black pepper. In a second bowl, beat the egg with 2 tbsp milk. In a third bowl, combine panko, 1 tbsp dried parsley, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp smoked paprika.
2. Dredge the pork: Pat the pork steaks dry, then coat each first in the flour mixture, shaking off excess. Dip into the egg wash, then press firmly into the panko mixture to adhere.
3. Fry: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until shimmering. Add the pork and cook for 4–5 minutes per side until deeply golden and the internal temperature reaches 145°F. Transfer to a paper towel-lined plate.

The double-dredge method ensures an extra-crispy crust that locks in juicy pork flavor, while the smoked paprika adds a subtle smoky depth. Serve with a squeeze of lemon for brightness!

Tip: For even crispiness, let the breaded pork rest on a wire rack for 10 minutes before frying.

Sweet and Sour Fried Pork Steak

This crispy, tangy pork steak is a crowd-pleaser—perfect for when you crave takeout flavors but want to keep it homemade.

Ingredients:

• 1 lb pork shoulder steaks (about ½-inch thick)
• ½ cup cornstarch
• ½ tsp salt
• ¼ tsp black pepper
• 1 egg, beaten
• ½ cup vegetable oil (for frying)
• ¼ cup ketchup
• 2 tbsp rice vinegar
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tsp minced garlic
• ½ tsp grated ginger
• ½ cup diced bell peppers (any color)
• ¼ cup pineapple chunks (fresh or canned)

Instructions:

1. Coat the pork: Pat pork steaks dry, then season with ½ tsp salt and ¼ tsp black pepper. Dip each piece in beaten egg, then coat evenly with cornstarch.
2. Fry until crispy: Heat ½ cup vegetable oil in a skillet over medium-high. Fry pork for 3–4 minutes per side until golden and crispy. Drain on paper towels.
3. Make the sauce: In the same skillet (discard excess oil), sauté 1 tsp garlic and ½ tsp ginger for 30 seconds. Add ¼ cup ketchup, 2 tbsp vinegar, 2 tbsp brown sugar, and 1 tbsp soy sauce. Simmer for 2 minutes until thickened.
4. Toss everything together: Add bell peppers and pineapple to the sauce, stir for 1 minute. Return pork to the skillet, coating evenly. Serve immediately.

The magic here? The pork stays ultra-crispy even after being tossed in the glossy, sweet-sour sauce—no soggy bites!

Tip: For extra crunch, double-fry the pork: fry once at 350°F, rest 5 minutes, then fry again for 1 minute.

Crispy Buttermilk Fried Pork Steak

This Southern-inspired dish delivers juicy, tender pork with a golden, crunchy crust—perfect for when you’re craving comfort food with a satisfying crunch.

Ingredients:

• 4 boneless pork shoulder steaks (about 1/2-inch thick)
• 1 cup buttermilk
• 1 tbsp hot sauce (like Louisiana-style)
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• Vegetable oil (for frying, about 1 inch deep)

Instructions:

1. In a bowl, whisk together 1 cup buttermilk and 1 tbsp hot sauce. Add pork steaks, turning to coat, and marinate for at least 30 minutes (or up to 4 hours in the fridge).
2. In a shallow dish, mix 1 cup flour, 1/2 cup cornstarch, 1 tbsp garlic powder, 1 tbsp smoked paprika, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper.
3. Heat vegetable oil in a deep skillet to 350°F over medium heat. Remove pork from marinade, letting excess drip off, then dredge in the flour mixture, pressing to adhere.
4. Fry pork in batches for 4–5 minutes per side, until deep golden and internal temperature reaches 145°F. Drain on a wire rack.

The buttermilk marinade keeps the pork incredibly moist, while the cornstarch-flour blend guarantees an extra-crispy bite. Serve with a drizzle of honey for a sweet-savory twist!

Tip: For extra crunch, double-dredge the pork—dip it back in the buttermilk and flour mixture once before frying.

Jalapeño Lime Fried Pork Steak

This zesty, crispy pork steak packs a punch with fresh jalapeños and tangy lime—perfect for when you’re craving bold flavors without the fuss.

Ingredients:

• 2 (1-inch thick) boneless pork shoulder steaks (about 1 lb total)
• 1/4 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 2 tbsp vegetable oil
• 1 medium jalapeño, thinly sliced (seeds removed for less heat)
• 2 tbsp fresh lime juice
• 2 tbsp chopped cilantro

Instructions:

1. Pat the pork steaks dry with paper towels. In a shallow dish, mix the 1/4 cup flour, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/4 tsp smoked paprika. Dredge the pork in the mixture, shaking off excess.
2. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Once shimmering, add the pork and cook for 4–5 minutes per side until deeply golden and crispy. Transfer to a plate.
3. In the same skillet, add the jalapeño slices and cook for 1 minute until slightly softened. Pour 2 tbsp lime juice over the pork, then top with the jalapeños and 2 tbsp cilantro.

The magic here? The lime cuts through the richness of the crispy pork, while the jalapeño adds just enough heat to keep things exciting.

Tip: For extra crunch, sprinkle with crushed tortilla chips right before serving.

Crispy Cornmeal Fried Pork Steak

This Southern-inspired pork steak gets a crave-worthy crunch from a cornmeal coating, pan-fried to golden perfection—ideal for a hearty weeknight dinner.

Ingredients:

• 2 (1-inch thick) boneless pork shoulder steaks (about 12 oz each)
• 1/2 cup fine cornmeal
• 1/4 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large egg
• 2 tbsp buttermilk
• 1/4 cup vegetable oil (for frying)

Instructions:

1. Prep the pork: Pat the pork steaks dry with paper towels. In a shallow dish, whisk together the cornmeal, flour, garlic powder, smoked paprika, salt, and black pepper. In another dish, beat the egg with buttermilk.
2. Coat the steaks: Dip each pork steak into the egg mixture, letting excess drip off, then press firmly into the cornmeal mixture to coat both sides. Shake off loose crumbs.
3. Fry: Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add the pork and cook for 4–5 minutes per side, until deeply golden and crispy (internal temperature should reach 145°F). Transfer to a paper towel-lined plate.

The cornmeal crust delivers an extra-crispy texture with a hint of sweetness, while the smoky paprika balances the rich pork. Serve with collard greens or a tangy slaw for a full Southern spread.

Tip: For extra crunch, let the coated pork rest for 5 minutes before frying—this helps the coating adhere.

Teriyaki Fried Pork Steak

This juicy, caramelized pork steak gets a double dose of umami from a quick marinade and glossy teriyaki glaze—perfect for weeknights when you want big flavor with minimal fuss.

Ingredients:

• 2 boneless pork shoulder steaks (about 1 inch thick)
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 2 tbsp mirin
• 1 tsp cornstarch
• 1 tbsp water
• 1 tsp toasted sesame seeds (for garnish)

Instructions:

1. In a bowl, whisk together 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp grated ginger, and 2 cloves minced garlic. Add pork steaks, turning to coat, and marinate at room temperature for 15 minutes (or up to 2 hours in the fridge).
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Remove pork from marinade (reserve marinade) and cook for 4–5 minutes per side until deeply browned and internal temperature reaches 145°F. Transfer to a plate.
3. Pour reserved marinade into the skillet with 2 tbsp mirin. Simmer 1 minute. Mix 1 tsp cornstarch with 1 tbsp water, stir into sauce, and cook 30 seconds until thickened.
4. Return pork to the skillet, turning to coat in the glaze. Sprinkle with 1 tsp sesame seeds before serving.

The magic here? Pan-frying creates a crispy crust that locks in juices, while the sticky-sweet glaze clings to every nook. Serve over rice to soak up every drop!

Tip: For extra tenderness, lightly score the pork’s fat cap in a crosshatch pattern before marinating.

Conclusion

With 18 crispy fried pork steak recipes to choose from, there’s something here for every home cook to love! Whether you’re craving classic comfort or bold new flavors, these dishes are sure to satisfy. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this roundup with fellow foodies on Pinterest—happy frying!