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1
Pound pork chops on both sides with rough-textured side of meat pounder until 1/4 inch thick.
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2
Season with salt and pepper and cut into 3-inch pieces.
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3
Whisk together 2 cups flour, 1 teaspoon salt, and 1 teaspoon pepper in a shallow dish.
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4
Whisk together egg, 3/4 cup milk, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper in another shallow dish.
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5
Dip pork pieces in egg mixture to coat, then dredge in flour.
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6
Transfer pork as coated to a large rack set on a baking sheet.
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7
Let pork stand, uncovered, at room temperature 15 minutes.
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8
Preheat oven to 250u00b0F.
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9
Heat oil in a deep 10-inch heavy skillet (preferably cast-iron) over high heat until thermometer registers 375u00b0F (see cooks' note, below).
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10
Fry pork in batches, turning over once, until golden, about 4 minutes per batch, transferring to paper towels to drain. Return oil to 375u00b0F between batches.
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11
Keep pork warm on a clean baking sheet in oven.
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12
Pour 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.
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13
Bring to a boil and whisk in remaining 2 1/2 cups milk.
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14
Reduce heat and simmer, whisking occasionally, until thickened, about 5 minutes.
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15
Season gravy with salt and pepper (to taste) and serve over pork.
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16
** Note:
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17
To 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.
