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Pan-Fried Pork Chops with Milk Gravy

To ensure that our pan-fried pork chops were supercrunchy, we added a small amount of milk to the seasoned flour we used to bread the chops. This step created small crumbs that adhered to the chops and fried up into a craggy, crunchy coating. We tried loin, blade, and rib chops and settled on rib chops for their even cooking and moist meat. Shallow-frying the chops in two batches allowed us to use less oil, and adding a bit of the frying oil to the roux for the gravy created savory depth.


Pan-Fried Pork Chops with Milk Gravy
source Cook's Country
categories main dish, poultry
yield Serves 4
prep time 15 mins
total time 1 hr 45 mins

INGREDIENTS
  • 1 cup plus 2 Tbsp all-purpose flour
  • 2 tsp garlic powder
  • Salt and pepper
  • ½ tsp cayenne pepper
  • 2 Tbsp plus 1 ½ cup whole milk
  • 2 Lrg eggs
  • 4 (5to 7-oz) bone-in pork rib chops, ½ inch thick, trimmed
  • 1 cup vegetable oil

    • INSTRUCTIONS
  • 1. Whisk 1 cup flour, garlic powder,
  • 2. 1 ½ teaspoons salt, 1 teaspoon pepper, and cayenne together in shallow
  • 3. dish. Add 2 tablespoons milk to flour
  • 4. mixture; using your fingers, rub flour
  • 5. and milk until milk is fully incorporated and shaggy pieces of dough
  • 6. form. Whisk eggs together in second shallow dish.
  • 7. Set wire rack in rimmed baking
  • 8. sheet. Pat chops dry with paper towels
  • 9. and season with salt and pepper.
  • 10. Working with 1 chop at a time, dredge
  • 11. chops in flour mixture, shaking off any
  • 12. excess; dip into eggs to thoroughly
  • 13. coat, letting excess drip back into dish;
  • 14. and dredge again in flour mixture,
  • 15. pressing gently to adhere. Transfer to
  • 16. prepared wire rack. Refrigerate coated
  • 17. chops for at least 15 minutes or up to
  • 18. 2 hours.
  • 19. Line large plate with triple layer of paper towels. Heat oil in 12-inch nonstick skillet over medium-high heat to 375 degrees. Add 2 chops and cook until golden brown and meat registers 140 degrees, 2 to 3 minutes per side. Transfer to prepared plate. Repeat with remaining 2 chops.
  • 20. Carefully pour off all but 2 tablespoons fat from skillet and place skillet over medium heat. Whisk in remaining 2 tablespoons flour, 1 teaspoon pepper, and ½ teaspoon salt and cook until bubbly and fragrant, about 30 seconds. Whisk in remaining 1 ½ cups milk, bring to boil, and cook until slightly thickened, about 2 minutes. Serve gravy with chops.

    • NOTES
    Use pork chops no more than 1/2 inch thick to ensure that the meat cooks through before the breading begins to burn. If you can find only chops that are slightly thicker than 1/2 inch, thin them with a meat pounder.

    NUTRITION