Fried Pork Chops - Daddy's Favorite Supper

Goodness Gravy!

Once I asked Gordon what he wanted for Christmas and he replied "fried pork chops with sawmill gravy".  I figured that was a pretty good deal for me!  He always requested this with rice and pea salad for his birthday dinner growing up.  It's a southern classic for sure!

Ingredients:

1 family size pack of thin bone-in pork chops

oil for frying (like peanut oil), enough to fill about a 1/2 inch deep in your pan

flour

1-2 eggs

whole milk

salt

pepper

Preparation:
Add some cooking oil to a large cast iron skillet or pan and heat to medium high.
Set out a large plate and 2 large bowls.
Add generous amount of flour to one bowl
Add egg(s) and some milk to the other bowl, whisked together.
Salt and pepper the flour and egg mixture.

Season your pork chops with salt and pepper.
Coat each pork chop in flour, dip into egg wash, and coat again in flour, shake off excess and lay them on the plate.
Once they are all nicely coated you are ready to fry.
Sprinkle a little flour into your pan to make sure the oil is nice and hot.
Depending on how large your pan is, add a few pork chops to the oil but don't over crowd.
Fry about 4 minutes per side and remove to a paper towel lined plate to drain off excess oil.
Continue until all are fried.

Now it's sawmill gravy time....this is a trial and error cooking ground so don't be surprised if it doesn't come out right the first time or two. 

Reheat your oil from frying on high
Once it's hot, lightly sprinkle some flour, always whisking as you sprinkle
Immediately whisk in some milk
Keep whisking until all lumps from flour are out and desired "gravy" thickness is there.
Salt and pepper your gravy well.