Chicken Fried Pork With Milk Gravy

Total Time
1hr
Prep
40 mins
Cook
20 mins

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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Ingredients

Nutrition

Directions

  1. Pound pork chops on both sides with rough-textured side of meat pounder until 1/4 inch thick.
  2. Season with salt and pepper and cut into 3-inch pieces.
  3. Whisk together 2 cups flour, 1 teaspoon salt, and 1 teaspoon pepper in a shallow dish.
  4. Whisk together egg, 3/4 cup milk, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper in another shallow dish.
  5. Dip pork pieces in egg mixture to coat, then dredge in flour.
  6. Transfer pork as coated to a large rack set on a baking sheet.
  7. Let pork stand, uncovered, at room temperature 15 minutes.
  8. Preheat oven to 250°F.
  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. 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. Keep pork warm on a clean baking sheet in oven.
  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. Bring to a boil and whisk in remaining 2 1/2 cups milk.
  14. Reduce heat and simmer, whisking occasionally, until thickened, about 5 minutes.
  15. Season gravy with salt and pepper (to taste) and serve over pork.
  16. ** Note:.
  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. Makes 4 servings.