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1
Season the pork chops generously with salt and pepper.
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2
Set aside.
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3
Place the flour in a shallow plate and mix with cayenne, salt, and pepper.
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4
Set aside.
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5
In a large skillet, preferably cast iron, heat the oil over medium-high heat until the temperature reaches 375F on a deep-fat thermometer.
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6
Meanwhile, to cook the pork chops, add the chops, one piece at a time, to the seasoned flour and turn to coat both sides.
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7
Shake to remove excess flour.
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8
Add the pork chops to the hot oil without crowding.
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9
Fry until golden brown on one side and the juices are starting to pool on the surface of the meat, about 4 minutes.
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10
Using tongs, turn the chops.
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11
Cover the skillet, decrease the heat to low, and cook until the center of each chop registers 140F on an instant-read thermometer, an additional 3 to 4 minutes.
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12
Using tongs, remove the chops to a warm platter and tent loosely with aluminum foil to keep warm.
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13
Pour off most of the grease, leaving 2 tablespoons in the pan along with any browned bits.
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14
Add 2 tablespoons of the remaining seasoned flour.
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15
Using a wooden spoon, cook the roux over moderate heat, stirring constantly, until nutty brown, about 3 minutes.
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16
Whisk in the chicken stock and bring to a boil over high heat.
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17
Decrease the heat to medium-low, and simmer, whisking occasionally, until thickened, 3 to 5 minutes.
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18
Taste and adjust for seasoning with salt and pepper.
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19
To give the chops a little crunch, I sometimes add a few tablespoons of fine cornmeal to the seasoned flour.
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20
You can also season the mixture with paprika in addition to the cayenne.
