Chicken Fried Pork with Milk Gravy

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  • Yield: 4 pcs
  • Serving: 4
  • Prep time: 34 m
  • Cook time: 26 m
  • Ready in: 60 m
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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.

Ingredients

Nutrients

Calories
1639.3
Calories from Fat
1171 g
Total Fat
130.2 g
Saturated Fat
22.9 g
Cholesterol
190.3 mg
Sodium
1210.7 mg
Total Carbohydrate
62.1 g
Dietary Fiber
2.1 g
Sugars
10.2 g
Protein
54.8 g

Step by step method

  • Step 1

    Pound pork chops on both sides with rough-textured side of meat pounder until 1/4 inch thick.

  • Step 2

    Season with salt and pepper and cut into 3-inch pieces.

  • Step 3

    Whisk together 2 cups flour, 1 teaspoon salt, and 1 teaspoon pepper in a shallow dish.

  • Step 4

    Whisk together egg, 3/4 cup milk, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper in another shallow dish.

  • Step 5

    Dip pork pieces in egg mixture to coat, then dredge in flour.

  • Step 6

    Transfer pork as coated to a large rack set on a baking sheet.

  • Step 7

    Let pork stand, uncovered, at room temperature 15 minutes.

  • Step 8

    Preheat oven to 250°F.

  • Step 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).

  • Step 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.

  • Step 11

    Keep pork warm on a clean baking sheet in oven.

  • Step 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.

  • Step 13

    Bring to a boil and whisk in remaining 2 1/2 cups milk.

  • Step 14

    Reduce heat and simmer, whisking occasionally, until thickened, about 5 minutes.

  • Step 15

    Season gravy with salt and pepper (to taste) and serve over pork.

Tips & variations

  • 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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