Chicken Fried Pork With Milk Gravy

Directions

1. 1
   Pound pork chops on both sides with rough-textured side of meat pounder until 1/4 inch thick.
2. 2
   Season with salt and pepper and cut into 3-inch pieces.
3. 3
   Whisk together 2 cups flour, 1 teaspoon salt, and 1 teaspoon pepper in a shallow dish.
4. 4
   Whisk together egg, 3/4 cup milk, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper in another shallow dish.
5. 5
   Dip pork pieces in egg mixture to coat, then dredge in flour.
6. 6
   Transfer pork as coated to a large rack set on a baking sheet.
7. 7
   Let pork stand, uncovered, at room temperature 15 minutes.
8. 8
   Preheat oven to 250°F.
9. 9
   Heat oil in a deep 10-inch heavy skillet (preferably cast-iron) over high heat until thermometer registers 375°F (see cooks' note, below).
10. 10
    Fry pork in batches, turning over once, until golden, about 4 minutes per batch, transferring to paper towels to drain. Return oil to 375°F between batches.
11. 11
    Keep pork warm on a clean baking sheet in oven.
12. 12
    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.
13. 13
    Bring to a boil and whisk in remaining 2 1/2 cups milk.
14. 14
    Reduce heat and simmer, whisking occasionally, until thickened, about 5 minutes.
15. 15
    Season gravy with salt and pepper (to taste) and serve over pork.
16. 16
    ** Note:
17. 17
    To take the temperature of a shallow amount of oil with a metal flat-framed deep-fat thermometer, put bulb of thermometer facedown in skillet, resting other end (not plastic handle) on rim of skillet. Check temperature frequently.
18. 18
    Makes 4 servings.