Chicken Fried Pork With Milk Gravy

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This recipe is like the chicken fried steak you grew up with, only uses boneless rib pork chops. you will need a meat mallet with a rough textured side and also a deep fat thermometer. i discovered this recipe in gourmet.

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Steps

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Pound pork chops on both sides with rough-textured side of meat pounder until 1 / 4 inch thick.

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Season with salt and pepper and cut into 3-inch pieces.

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Whisk together 2 cups flour , 1 teaspoon salt , and 1 teaspoon pepper in a shallow dish.

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Whisk together egg , 3 / 4 cup milk , remaining 3 / 4 teaspoon salt , and remaining 1 / 2 teaspoon pepper in another shallow dish.

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Dip pork pieces in egg mixture to coat , then dredge in flour.

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Transfer pork as coated to a large rack set on a baking sheet.

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Let pork stand , uncovered , at room temperature 15 minutes.

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Preheat oven to 250f.

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Heat oil in a deep 10-inch heavy skillet over high heat until thermometer registers 375f.

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Fry pork in batches , turning over once , until golden , about 4 minutes per batch , transferring to paper towels to drain.

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Return oil to 375f between batches.

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Keep pork warm on a clean baking sheet in oven.

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Pour off all but 2 tablespoons oil into a heatproof bowl , leaving any brown bits in bottom of skillet , th.

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Ingredients

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boneless pork chops, all-purpose flour, salt, black pepper, egg, whole milk, vegetable oil