Italian bread crumbs create a delicious crunchy coating that pairs perfectly with a garlic and rosemary gravy.
- 4 (4-ounce) boneless pork loin chops
- 2¼ teaspoons kosher salt, divided
- ¾ teaspoon garlic powder
- ½ teaspoon ground black pepper
- Vegetable oil, for frying
- 6 sprigs fresh rosemary
- ¼ cup plus 2 tablespoons all-purpose flour
- 1 large egg
- 1¼ cups plus 2 tablespoons warm whole milk, divided*
- ½ cup Italian-seasoned bread crumbs
- 2 tablespoons minced shallot
- 4 cloves garlic, minced
- Garnish: ground black pepper, minced fresh rosemary
- Place pork chops between two sheets of plastic wrap. Using the flat side of a meat mallet or a rolling pin, pound to about ¼-inch thickness. Sprinkle with 1 teaspoon salt, garlic powder, and pepper. Let stand at room temperature for 30 minutes. Pat pork chops dry.
- In a 12-inch cast-iron skillet, pour oil to a depth of ¼ inch. Heat over medium-high heat until a deep-fry thermometer registers 365°. Fry rosemary until crisp but still green, about 30 seconds. Using a spider strainer, remove and let drain on paper towels.
- Place ¼ cup flour in a shallow dish. In a second shallow dish, whisk together egg and 2 tablespoons milk. In a third shallow dish, combine bread crumbs and ¼ teaspoon salt. Dredge pork chops in flour, shaking off excess. Dip in egg mixture, letting excess drip off. Dredge in bread crumbs mixture, pressing gently to adhere.
- Working in batches, fry pork chops, turning once, until browned and crisp, 2 to 3 minutes per side, adjusting heat as needed. Remove and let drain on paper towels.
- Reduce heat to medium. Carefully drain hot oil, reserving 2 tablespoons oil in skillet. Add shallot and garlic; cook, stirring constantly, until softened, 1 to 2 minutes. Add remaining 2 tablespoons flour; cook for 1 minute, stirring constantly. Gradually whisk in remaining 1¼ cups milk until well combined. Bring to a boil over medium heat, and reduce to medium-low. Simmer until thickened, 1 to 2 minutes, stirring constantly. Stir in remaining 1 teaspoon salt. Serve pork chops immediately with fried rosemary and white gravy. Garnish with pepper and rosemary, if desired.
- White gravy starts by combining cooking oil and flour, forming a simple white roux. The flour is cooked just long enough in the oil to bubble, cooking off any raw flour taste and creating the base that will thicken the milk.
2. Slowly pour in milk while constantly whisking to avoid any clumps in the roux. It’s important to continue whisking even after all milk is incorporated to keep the gravy from clumping or burning on the bottom of the skillet.
3. The final gravy should leave a defined trace when the whisk is moved through it so you can see the bottom of the skillet. If the gravy thickens too much for your liking, whisk in a little more warm milk until desired consistency is reached.