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In a large skillet, heat the oil and fry the pork on medium-high heat for about 10 minutes on both sides. It should look browned.
Transfer the cooked pork to a plate and set aside. Do not turn of the heat or wash the pan.
Add the butter and let it melt completely. Whisk in the flour and let it bubble for about 2 minutes, stirring frequently.
Add the broth, salt, Italian seasoning and red pepper, and let it simmer on medium heat for 15 minutes, stirring occasionally.
Add the cooked pork back to the pan and let it simmer for another 10 minutes on medium heat.
Store any leftovers in an airtight container for about 2 days (see notes).