This recipe is like the chicken fried steak you grew up with, only uses boneless rib pork chops. You will need a meat mallet with a rough textured side and also a deep fat thermometer. I discovered this recipe in Gourmet.
06Transfer pork as coated to a large rack set on a baking sheet.
07Let pork stand, uncovered, at room temperature 15 minutes.
08Preheat oven to 250°F.
09Heat oil in a deep 10-inch heavy skillet (preferably cast-iron) over high heat until thermometer registers 375°F (see cooks' note, below).
10Fry 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.
11Keep pork warm on a clean baking sheet in oven.
12Pour 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.
13Bring to a boil and whisk in remaining 2 1/2 cups milk.
14Reduce heat and simmer, whisking occasionally, until thickened, about 5 minutes.
15Season gravy with salt and pepper (to taste) and serve over pork.
16** Note:.
17To 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.