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    You are in: Home / Recipes / Chicken Fried Pork With Milk Gravy Recipe
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    Chicken Fried Pork With Milk Gravy

    Chicken Fried Pork With Milk Gravy. Photo by kzbhansen

    1/1 Photo of Chicken Fried Pork With Milk Gravy

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    40 mins

    20 mins

    Bev's Note:

    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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    Units: US | Metric


    1. 1
      Pound pork chops on both sides with rough-textured side of meat pounder until 1/4 inch thick.
    2. 2
      Season with salt and pepper and cut into 3-inch pieces.
    3. 3
      Whisk together 2 cups flour, 1 teaspoon salt, and 1 teaspoon pepper in a shallow dish.
    4. 4
      Whisk together egg, 3/4 cup milk, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper in another shallow dish.
    5. 5
      Dip pork pieces in egg mixture to coat, then dredge in flour.
    6. 6
      Transfer pork as coated to a large rack set on a baking sheet.
    7. 7
      Let pork stand, uncovered, at room temperature 15 minutes.
    8. 8
      Preheat oven to 250°F.
    9. 9
      Heat oil in a deep 10-inch heavy skillet (preferably cast-iron) over high heat until thermometer registers 375°F (see cooks' note, below).
    10. 10
      Fry pork in batches, turning over once, until golden, about 4 minutes per batch, transferring to paper towels to drain. Return oil to 375°F between batches.
    11. 11
      Keep pork warm on a clean baking sheet in oven.
    12. 12
      Pour off all but 2 tablespoons oil into a heatproof bowl, leaving any brown bits in bottom of skillet, then add remaining 3 tablespoons flour to skillet and cook roux over moderate heat, stirring constantly, 3 minutes.
    13. 13
      Bring to a boil and whisk in remaining 2 1/2 cups milk.
    14. 14
      Reduce heat and simmer, whisking occasionally, until thickened, about 5 minutes.
    15. 15
      Season gravy with salt and pepper (to taste) and serve over pork.
    16. 16
      ** Note:.
    17. 17
      To take the temperature of a shallow amount of oil with a metal flat-framed deep-fat thermometer, put bulb of thermometer facedown in skillet, resting other end (not plastic handle) on rim of skillet. Check temperature frequently.
    18. 18
      Makes 4 servings.

    Browse Our Top Pork Recipes

    Ratings & Reviews:

    • on May 10, 2008


      TASTY !! I have always made pork cutlets this way. Which is what I will use this evening when I make it. The only difference I can see between what you have written and what I do is some spices. I add a couple of dashes of hot sauce to my egg mixture. And also to my gravy. That is just how I was taught to make chicken fried anything. Make this at least once a month

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 05, 2008


      These tasted great. So comforting and filling. I used up some pork steaks I had in the freezer instead of the pork chops and they were awesome. My only complaint was that it didn't make enough gravy for me so I added some pre-made country gravy. Will make again.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 07, 2011


      My Husband and I loved this recipe !!! Pounding the chops made them extremely tender. Just delicious. Thank you for the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Chicken Fried Pork With Milk Gravy

    Serving Size: 1 (576 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1639.2
    Calories from Fat 1171
    Total Fat 130.1 g
    Saturated Fat 22.8 g
    Cholesterol 190.2 mg
    Sodium 1210.7 mg
    Total Carbohydrate 62.1 g
    Dietary Fiber 2.0 g
    Sugars 10.2 g
    Protein 54.8 g

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