Pan-Fried Pork Chops with Milk Gravy
PUBLISHED AUGUST/SEPTEMBER 2017
We knew there was a secret to keeping the coating crunchy even under the gravy. We just had to unlock it.
WHY THIS RECIPE WORKS
To ensure that our pan-fried pork chops were supercrunchy, we added a small amount of milk to the seasoned flour we used to bread the chops. This step created small crumbs that adhered to the chops and fried up into a craggy, crunchy coatin...