Ingredients
-
4
-
2
-
3
-
1 3/4
-
1 1/2
-
1
-
3 1/4
-
2
-
-
-
-
-
-
-
Directions
Chicken Fried Pork With Milk Gravy, 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., I’ve done similar things for a long time. Glad to see the recipe written out for everyone. I only do a couple of things differently. First, I add garlic powder to the dredging flour and some corn starch plus extra salt. Second, use pork stew meat trimmed of fat. It’s cheap and tender and my family loves the bite sizes., My Husband and I loved this recipe !!! Pounding the chops made them extremely tender. Just delicious. Thank you for the recipe.
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Steps
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1
Done
|
Pound Pork Chops on Both Sides With Rough-Textured Side of Meat Pounder Until 1/4 Inch Thick. |
|
2
Done
|
Season With Salt and Pepper and Cut Into 3-Inch Pieces. |
|
3
Done
|
Whisk Together 2 Cups Flour, 1 Teaspoon Salt, and 1 Teaspoon Pepper in a Shallow Dish. |
|
4
Done
|
Whisk Together Egg, 3/4 Cup Milk, Remaining 3/4 Teaspoon Salt, and Remaining 1/2 Teaspoon Pepper in Another Shallow Dish. |
|
5
Done
|
Dip Pork Pieces in Egg Mixture to Coat, Then Dredge in Flour. |
|
6
Done
|
Transfer Pork as Coated to a Large Rack Set on a Baking Sheet. |
|
7
Done
|
Let Pork Stand, Uncovered, at Room Temperature 15 Minutes. |
|
8
Done
|
Preheat Oven to 250f. |
|
9
Done
|
Heat Oil in a Deep 10-Inch Heavy Skillet Preferably Cast-Iron Over High Heat Until Thermometer Registers 375f See Cooks' Note, Below. |
|
10
Done
|
Fry Pork in Batches, Turning Over Once, Until Golden, About 4 Minutes Per Batch, Transferring to Paper Towels to Drain. Return Oil to 375f Between Batches. |
