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Dry the pork chops with paper towels and then liberally season them all
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over with kosher salt and ground black pepper. Heat the oil to 375 degrees
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in a large heavy skillet with deep sides, cast iron is perfect because
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it'll retain more heat. Pour enough oil to fill the bottom to about a 1/4 inch
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deep. Use 2 separate shallow bowls: Combine the dry goods in one and
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whisk the eggs and 1/2 cup milk in the other. Dredge the chops, one at a
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time, with the flour mixture and then dip them in the egg mixture. Place
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the chops back in the flour mixture and press the flour in to the meat in
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order to coat the meat. Remove the chops while gently shaking off the
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excess flour. Put on a plate until you're ready to fry. When the oil is hot,
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add the chops and make sure they have room. Fry the chops for 3 minutes,
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they should start to brown up nicely. Turn the chops and cook an
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additional 3 minutes, or until golden brown and fully cooked. Remove the
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cooked chops and put them on a drainage rack for 3 minutes then plate
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them. Top with rich gravy or make your own! To make your own, pour off
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nearly all of the oil, leaving small amount and all the browned bits in the skillet. Return the skillet to the stove and put the heat
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on medium, add 2 tablespoons of flour and stir constantly
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for 2 minutes. Add 3 cups milk, 1/2 cup at a time,
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whisking constantly to bring the gravy to a simmer. Cook
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10 minutes and season with salt and pepper to taste.
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Serve over the chops or in a gravy boat.
