Country Fried Pork Chops

8 bone-in pork chops (about 3/4-inch thick)
2 eggs, beaten few shakes hot sauce
1 cup flour
1 tsp paprika
2 tsp kosher salt
1 tsp ground black pepper
1/4 cup vegetable oil

For the gravy:
3 Tbsp flour
2 1/2 cups milk
1/2 tsp kosher salt
1/2 tsp ground black pepper

Set oven to the warm setting. Place a cooling rack over a baking sheet and place in the oven.

Mix eggs and hot sauce together in a shallow dish. Combine flour with paprika, 1 tsp salt, and 1/2 tsp pepper in a large resealable plastic bag – mix to combine. Set both mixtures on counter and prepare pork chops for breading.

Season both sides of pork chops with the remaining salt and pepper. Dip each chop into the egg wash first, letting the excess drip back into the dish. Then place chop into the flour mixture, shaking the bag to cover each chop with flour well. Remove and set on plate. Repeat with other chops.

Heat oil in large heavy-bottomed skillet over medium-high heat. Place 4 pork chops (or however many will fit comfortably) in the hot skillet, frying until well browned on each side – about 5 minutes. Remove from skillet and place onto the baking sheet in the warmed oven. Repeat with remaining pork chops.

Once chops are fried, prepare the gravy by adding the flour to the pan drippings in the skillet. Whisk to combine, and let cook for about 2 minutes. Slowly pour in the milk, and whisk constantly until mixture has thickened – about 3 minutes. Add the salt and pepper, and season to taste with more if desired.

Remove chops from oven and plate, serving the gravy on top of the chops. Pour remaining gravy into a serving dish and serve alongside with the chops on the table.