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a thin country-fried boneless pork chop with a craggy golden flour crust and pepper-speckled white milk gravy spooned over one edge on a plain plate
Andre Lewis

Country-Fried Pork Chops

Pound the boneless chops evenly so the craggy flour crust and the meat finish at roughly the same time. Buttermilk helps the dredge cling, while a little cornstarch keeps it from becoming a heavy layer of paste. Save a measured amount of frying fat for the peppered milk gravy. The gravy should be loose enough to spoon across one edge of the chop, leaving some crust exposed instead of soaking the whole piece before it gets to the table.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless pork loin chops 1/2 inch thick, about 1 lb total
  • 3/4 tsp fine salt divided
  • 1 tsp black pepper divided
  • 3/4 cup all-purpose flour for dredging
  • 1/4 cup cornstarch
  • 1/2 tsp sweet paprika
  • 1 large egg
  • 1/2 cup cultured buttermilk
  • 1/2 cup neutral oil
  • 2 tbsp all-purpose flour for gravy
  • 1 1/2 cups whole milk

Method
 

  1. Pound chops between sheets of parchment to an even 1/4-inch thickness. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Mix dredging flour, cornstarch, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper in a dish; whisk egg and buttermilk in another.
  2. Coat chops in seasoned flour, dip in the egg mixture and press back into flour for a craggy coating. Rest on a rack for 5 minutes and discard leftover raw-pork coating ingredients.
  3. Heat oil in a large skillet to about 350°F. Fry two chops at a time for 2 to 3 minutes per side until golden and at least 145°F; transfer to a clean rack and rest each for at least 3 minutes.
  4. Pour off all but 2 tablespoons frying fat and remove loose dark crumbs. Stir clean gravy flour into the fat over medium-low heat for 1 minute, then whisk in milk gradually.
  5. Simmer gravy for 3 to 4 minutes until spoonable, season with remaining salt and pepper and spoon a modest amount over one side of each chop to serve.