Chicken-Fried Pork Chops with White Gravy
 
Makes 4 Servings
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Notes
*Use warm milk because it combines with the flour mixture easier than if it’s cold. To quickly warm up your milk, microwave it in a glass measuring cup for 15 to 30 seconds.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/chicken-fried-pork-chops-white-gravy/