COUNTRY FRIED PORK

COUNTRY FRIED PORK 6 boneless pork chops 2 eggs, beaten 1 cup flour 1 teaspoon paprika 2 teaspoons kosher salt 1 teaspoon black pepper 1/4 cup vegetable oil Gravy 3 Tablespoons flour 2 1/2 cups milk 1/2 teaspoon kosher salt 1/2 teaspoon black pepper Beat eggs carefully in a shallow dish. Set aside. Combine flour with paprika, salt, and pepper in a large bowl and mix to combine. Set aside. With one hand, dip each pork chop into the egg wash first, letting the excess drip off. Then put the pork chop into the flour mixture, pressing all sides into the flour mixture well. Lift up, shake slightly and set on a plate. Repeat with remaining pork chops. Heat oil in a large heavy-bottomed skillet over medium-high heat. Place 4 pork chops (or however many will fit comfortably) in the skillet. Cook until browned on both sides, about 5 minutes for each side. Remove from skillet and place onto a plate lined with paper towels. Repeat with remaining pork chops. Remove all pork chops from the skillet but do not clean it out. (We'll use the drippings for the gravy.) Gravy Add the flour to the pan drippings in the skillet. Whisk to combine, and let cook for about 2 minutes. Slowly pour in the milk, and whisk constantly until mixture has thickened – about 3 minutes. Add the salt and pepper, and season to taste with more if desired. Serve the chops on a plate and cover with the gravy. Place any remaining gravy in a gravy boat.