Pork Chops with Hominy and Milk Gravy
Have the pork chops cut about 1/2" 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 it 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 all-purpose enriched flour seasoned with salt and pepper.
This gives the chops an interesting flavor.
Brown on both sices quickly, then turn heat down low and allow chops to finish cooking.
To brown the hominy, it may be necessary to add more drippings to the skillet
after the pork chops have been removed.
Drain off any liquid, then empty contents of can of hominy in skillet
and heat through, browning slightly.
To make Milk Gravy:
This is made after the hominy is removed from the skillet.
Stir in 3 tbsp of all-purpose enriched flour for evcery 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 low heat. Continue cooking 10 minutes.