Pan-Fried Pork Chops with Milk Gravy
We knew there was a secret to keeping the coating crunchy even under the gravy. We just had to unlock it.
Why This Recipe Works
To ensure that our pan-fried pork chops were supercrunchy, we added a small amount of milk to the seasoned flour we used to bread the chops. This step created small crumbs that adhered to the chops and fried up into a craggy, crunchy coating. We tried loin, blade, and rib chops and settled on rib chops for their even cooking and moist meat. Shallow-frying the chops in two batches allowed us to use less oil, and adding a bit of the frying oil to the roux for the gravy created savory depth.