Recipe

Chicken Fried Pork With Milk Gravy Recipe

	Mountainmama / All my dishes 1 year, 2 months ago In this recipe you use pork to create a new sensation. A twist to the traditional chicken fried steak recipe. Prep:40m Cook:60m Servings:4	Mountainmam
	milk gravy pounded pork chops seasoning

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Ingredients

4 (1/2-inch-thick) boneless rib pork chops (1 1/2 lb total)

2 cups plus 3 tablespoons all-purpose flour

1 3/4 teaspoons salt

1 1/2 teaspoons black pepper

1 large egg

31/4 cups whole milk

2 cups vegetable oil

Directions

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 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.

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