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Country Fried Pork Chops With Cream Gravy
Down-home comfort food. This is not low-fat!
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Mix flour, salt and pepper in a plate or shallow dish.
Dredge pork chops in seasoned flour (reserve unused flour).
Heat 4 tablespoons of oil in a large skillet.
When hot, add the flour coated pork chops and brown on medium-high.
Turn and brown on the other side.
Add 1/4 cup water.
Reduce heat, cover pan and simmer for 30 minutes or until pork chops are done.
Remove cover, increase the heat and recrisp the chops.
Remove chops to a paper towel lined plate.
Stir up any flour "crispies" to loosen.
Add more oil if needed to make about 3 tablespoons.
Add 3 to 4 tablespoons of the reserved seasoned flour to the hot oil, stirring constantly with a whisk until lightly browned.
Add 2 cups of milk all at once and continue stirring until thickened and bubbly.
If the gravy is too thick, add some water.
Add a couple of drops of gravy coloring (Kitchen Bouquet) if needed to give the gravy a rich color.
Season with salt and pepper.
Serve pork chops with cream gravy.
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