4 (1/2 inch thick) boneless rib pork chops 1 cup gf flour + 2 Tablespoons 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 large egg 3 cups milk Dash of cayenne pepper (optional) 2 cups vegetable oil
Pound the pork chops on both sides on both sides with the rough textured side of a meat pounder until 1/4 inch thick. Set aside.
In a shallow bowl, whisk together the gf flour, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Set aside.
In a separate shallow bowl, whisk together the egg, 3/4 cup milk, and remaining teaspoon salt and 1/2 teaspoon freshly ground black pepper.
Dip the pork in the egg mixture to coat, then dredge in the gf flour mixture. Transfer the pork to a large rack set on a baking sheet. Let the pork stand, uncovered, at room temperature for 15 minutes.
Preheat the oven to 250°F. Heat the oil in a deep 10 inch heavy skillet (preferably cast-iron) over high heat until a thermometer registers 375°F. Fry the pork in batches, turning over once, until golden, about 4 minutes per batch. Transfer cooked pork to paper towels to drain then transfer to a clean baking sheet and keep warm in the oven. Repeat process with remaining pork.
Pour off all but 2 tablespoons of oil, leaving the browned bits on the bottom of the skillet. Add the remaining 2 tablespoons of gf flour to the skillet and cook the roux over medium heat, stirring constantly, about 3 minutes. Bring to a boil and whisk in the remaining 2-1/2 cups milk. Reduce heat and simmer, whisking occasionally, until thickened, about 5 minutes. Adjust seasonings to taste with salt and freshly ground black pepper and a pinch of cayenne (optional). Serve gravy over chicken fried pork.
We used The Gluten Free Pantry’s French Bread & Pizza Mix (www.glutenfree.com). To purchase this product please click the link below in our Recommended Tools section.