Good old-fashioned pan-fried pork chops like my mama used to make!
Course: Entrée
Cuisine: American
Servings: 6
Ingredients
vegetable oilfor frying
1 1/2c.all-purpose flour
Salt and black pepperfor seasoning
6-8 bone-in center-cut pork chops
3-4c. warm milkdivided
Instructions
In a large heavy skillet, over medium-high heat, add enough vegetable oil to coat the bottom of the pan (about 1/8 inch).
Add flour to a pie plate. Season pork chops liberally with salt and pepper then dredge in flour. Shake off excess flour; set flour aside (do not discard flour).
Cook chops in two batches (do not overcrowd the pan) in hot oil until golden brown, about 3-4 minutes on each side depending on the thickness.
Once all the chops have been cooked, set aside and keep warm until ready to serve.
Pour off all the oil in the pan then measure 1/4 cup and add back to the pan leaving all the bits of goodness in the pan.
Whisk in a 1/4 cup of the reserved flour to the hot oil, cooking over medium-high heat for 3-4 minutes or until you have a nice medium-brown roux.
Slowly add 3 cups of warm milk to the pan, whisking constantly until smooth and well combined.
Reduce heat to medium-low, season with salt and pepper to taste. Add more milk until desired consistency is reached.