A classic chicken fried steak with a new twist adding pork for more satisfying flavors.

INGREDIENTS

4 (1/2-inch-thick) boneless rib pork chops (1 1/2 lb total)
2 cups plus 3 tablespoons all-purpose flour
1 3/4 teaspoons salt
1 1/2 teaspoons black pepper
1 large egg
3 1/4 cups whole milk
2 cups vegetable oil

• Using a meat mallet, pound pork chops evenly to a quarter inch thick. Season with salt and pepper then cut into 3-inch portions.
• In a shallow dish, combine 2 cups flour, 1 teaspoon salt and 1 teaspoon pepper. Prepare another shallow dish and beat egg with 3/4 cup milk, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper.
• Dip pork in the egg mixture then into the flour mixture. Set in a baking sheet then into a large rack set. Leave it to stand for 15 minutes at room temperature.
• Prepare the oven to 250 degrees F settings.
• In a 10-inch heavy skillet, heat oil over high heat. Work in batches in frying pork. Cook for about 4 minutes, turning once for an even golden finish. Place over paper towels to drain. Keep the fried pork warm while frying the remaining batches of pork.
• Set aside 2 tablespoon of oil and add the rest into a heat-proof bowl.
• Prepare roux, adding 3 tablespoons of flour into the skillet with browned bits at the bottom. Cook over moderate heat for 3 minutes, stirring often. Once boiling, mix in the rest of the milk and reduce flame settings. Simmer for 5 minutes and stir occasionally until thick.
• Add salt and pepper over gravy and serve with pork.
• Makes 4 servings.