\nactive time:<\/strong> 40 min
\ntotal time:<\/strong> 1 hr<\/p>\n
Ingredients<\/h3>\n
4 (1\/2-inch-thick) boneless rib pork chops (1 1\/2 lb total)
\n2 cups plus 3 tablespoons all-purpose flour
\n1 3\/4 teaspoons salt
\n1 1\/2 teaspoons black pepper
\n1 teaspoon garlic powder
\n1 teaspoon onion powder
\n1 large egg
\n3 1\/4 cups whole milk
\n2 cups vegetable oil
\nSpecial equipment: a meat pounder with rough-textured side; a deep-fat thermometer<\/p>\n
Directions<\/h3>\n
Pound pork chops on both sides with rough-textured side of meat pounder until 1\/4 inch thick. Season with salt and pepper and cut into 3-inch pieces. Whisk together 2 cups flour, 1 teaspoon salt, the garlic powder and onion powder, and 1 teaspoon pepper in a shallow dish. Whisk together egg, 3\/4 cup milk, remaining 3\/4 teaspoon salt, and remaining 1\/2 teaspoon pepper in another shallow dish. Dip pork pieces in egg mixture to coat, then dredge in flour. Transfer pork as coated to a large rack set on a baking sheet. Let pork stand, uncovered, at room temperature 15 minutes. Preheat oven to 250\u00b0F.<\/p>\n
Heat oil in a deep 10-inch heavy skillet (preferably cast-iron) over high heat until thermometer registers 375\u00b0F. Fry pork in batches, turning over once, until golden, about 4 minutes per batch, transferring to paper towels to drain. Return oil to 375\u00b0F between batches. Keep pork warm on a clean baking sheet in oven.<\/p>\n
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. Bring to a boil and whisk in remaining 2 1\/2 cups milk. Reduce heat and simmer, whisking occasionally, until thickened, about 5 minutes. Season gravy with salt and pepper and serve over pork.<\/p>\n
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