Pork Chops and Milk Gravy
Have the pork chops cut about 1/2 inch thick.
If the chops do not have the loin left on them ask the butcher to cut some.
The price is usually the same, and the chops a little better.
If there is very much fat on the chops, cut off in small pieces and
heat in the skillet in which the chops are to be fried.
Heat skillet and when the fat is hot, add pork chops
Pork chops may be dipped in flour seasoned with salt and pepper, if desired.
This isn't necessary but gives the chops and interesting flavor.
Brown on0 both sides quickly, then turn heat down low and allow chops to finish cooking.
To make milk gravy:
After the chops are removed from the skillet, stir in 3 tbsp all-purpose enriched flour
for every 4 tbsp of drippings. Blend flour and drippings until brown.
Gradually add 2 cps milk, stirring constantly until thickened.
Add salt and pepper to taste. Turn to simmer and continue cooking for 10 minutes.