Country-Fried Pork Chops with White Gravy

• 4 pieces Bone-in pork chops, about 1.5 cm thick
• 120 g Plain flour
• 1 tsp Baking powder
• 2 tsp Fine sea salt
• 2 tsp Black pepper
• 1 tsp Ground garlic
• 1 tsp Ground onion
• 240 ml Buttermilk
• 1 Egg
• 250 ml Vegetable oil
• 480 ml Whole milk

1. Set a large frying pan over medium heat and add the vegetable oil; heat until shimmering. Meanwhile, pat the pork chops dry.
2. In a mixing bowl, whisk together the plain flour, baking powder, fine sea salt, 1 tsp of the black pepper, ground garlic and ground onion. In a second bowl, whisk the buttermilk with the egg until smooth.
3. Coat each pork chop in the seasoned flour, shaking off the excess. Dip into the buttermilk mixture, then return to the flour for a thick, even coating.
4. Fry the pork chops in batches, 4 to 6 minutes per side, until deep golden and the pork is cooked through. Transfer to a plate and keep warm while you cook the remaining chops.
5. Carefully pour off most of the oil, leaving about 3 tbsp in the pan along with the browned bits. Whisk in 3 tbsp of the seasoned flour from the bowl and cook for 1 minute until it smells toasty but not dark.
6. Gradually whisk in the whole milk until smooth, then simmer gently for 3 to 5 minutes until thick enough to coat the back of a spoon. Season with the remaining black pepper and a pinch more fine sea salt if needed.
7. Serve the pork chops hot, spooning the white gravy over the top. If the gravy thickens as it sits, loosen it with a splash of whole milk.

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