8
pork chops, ¾" thick
Salt
Black pepper, freshly ground
2 eggs, beaten
¼ cup milk
2 cups all-purpose flour
Vegetable oil
In
a medium bowl, whisk together the eggs and milk until well
blended. Season the flour generously with salt &
pepper. Run the port chops under water, then dredge in
flour. Dip into the egg mixture, then back into the flour.
Make sure the chops are thickly coated. Pour enough vegetable
oil into a heavy deep skillet (cast-iron is perfect) to fill it to
1". Heat over medium heat to 375º. Add only as many
of the pork chops to the skillet as will fit without touching.
Cook them, turning once, until cooked through (no trace of pink
remaining in the center) and deep golden brown (about 12
minutes). Use a long-handled fork or tongs to prevent getting
splattered. Remove the pork chops from the skillet and drain.
