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.
- 4 boneless pork chops (1/2-inch thick, 1 1/2 lb total)
- 473.18 ml all-purpose flour
- 44.37 ml all-purpose flour
- 8.62 ml salt
- 7.39 ml black pepper
- 1 large egg
- 768.91 ml whole milk
- 473.18 ml vegetable oil
- Pound pork chops on both sides with rough-textured side of meat pounder until 1/4 inch thick.
- Season with salt and pepper and cut into 3-inch pieces.
- Whisk together 2 cups flour, 1 teaspoon salt, and 1 teaspoon pepper in a shallow dish.
- Whisk together egg, 3/4 cup milk, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper in another shallow dish.
- Dip pork pieces in egg mixture to coat, then dredge in flour.
- Transfer pork as coated to a large rack set on a baking sheet.
- Let pork stand, uncovered, at room temperature 15 minutes.
- Preheat oven to 250°F.
- Heat oil in a deep 10-inch heavy skillet (preferably cast-iron) over high heat until thermometer registers 375°F (see cooks' note, below).
- 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.
- Keep pork warm on a clean baking sheet in oven.
- 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.
- Bring to a boil and whisk in remaining 2 1/2 cups milk.
- Reduce heat and simmer, whisking occasionally, until thickened, about 5 minutes.
- Season gravy with salt and pepper (to taste) and serve over pork.
- ** Note:.
- 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.
- Makes 4 servings.
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
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.
My Husband and I loved this recipe !!! Pounding the chops made them extremely tender. Just delicious. Thank you for the recipe.