Chicken Fried Pork With Milk Gravy - cooking recipe

Ingredients

4 boneless pork chops (1/2-inch thick, 1 1/2 lb total)
2 cups all-purpose flour
3 tablespoons all-purpose flour
1 3/4 teaspoons salt
1 1/2 teaspoons black pepper
1 large egg
3 1/4 cups whole milk
2 cups vegetable oil

Preparation

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\u00b0F.
Heat oil in a deep 10-inch heavy skillet (preferably cast-iron) over high heat until thermometer registers 375\u00b0F (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\u00b0F 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.