Chicken Fried Pork Chop Recipe

Ingredients

4 large boneless pork chops
3 cups flour
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon pepper
3 large eggs, whisked
1 quart oil (for frying)

For the gravy :

1/4 cup flour
3 cups milk
1 pinch salt and pepper

PREP TIME 15m	COOK TIME 30m	TOTAL TIME 45m
YIELD 4 servings

Instructions

To prep pork chops, cut off any excessive fat if you want.
You can leave it on though too.
Place the chops between two pieces of plastic wrap and pound them to an even thickness, about 1/3-1/2 inch thick.
Mix flour with paprika, salt, and pepper.
Whisk eggs together in a separate bowl and add a few tablespoons of water to the eggs.
Working with one chop at a time, dredge it in flour, then dip it in eggs, then back in the flour.
Pat the flour down on the chops for a bit to make sure plenty of flour sticks to the chops.
Let chops sit on a rack for 5 minutes to harden a bit and develop a nice crust.
Add enough oil to a large cast iron skillet that the oil will come half-way up the chops.
This will probably be about a quart.
Heat the skillet on medium-high heat.
When the oil is hot, add two chops and fry for about 5 minutes per side until the crust is golden brown.
The chop might be slightly pink on the inside, but should be cooked through (juices should run clear).
If this worries you, cook it for 6 minutes per side.
It's never a bad idea to cut into one to test the doneness also.
Remove chops to a rack or paper towel to drain.
Fry other two chops.
When chops are done, carefully pour out all the oil in the pan, leaving about 2 tablespoons.
The oil will be hot obviously so don't pour it into anything that would melt.
An empty coffee can is always good.
Add 1/4 Cup flour to cast iron skillet and whisk over medium heat.
The flour should combine with the oil to make a roux.
Make sure to scrape up any bits of flour stuck to the pan.
The roux should be a thick paste.
If it's not sticking together, you need more oil, so add another tablespoon.
If it's really runny, you need more flour.
Cook roux until it starts to brown slightly, about 2 minutes.
Slowly whisk in milk. Whisk constantly.
Whisk out any lumps that form and continue to whisk until gravy thickens.
About 3 cups of milk will probably give you a really good gravy, but you might need more or less depending on your roux.
Whisk in a pinch of salt and pepper to season roux.
Serve pork chops slathered in gravy!