Chops and Gravy
- 6 pork chops
- Flour for coating
- Oil for cooking
- salt, pepper, garlic powder to taste
Heat oil in skillet. I start with high heat and then turn down if necessary. Season chops as desired. Coat with flour. I place chop in flour and press down to coat well. Then do other side. Place chops in hot oil. Cook on one side until golden brown. Turn, cook until golden brown. Remove chops and place on paper towels to drain. For Gravy: Pour off oil until all you have is drippings in pan. Over med-high heat, add 1 tsp oil back into pan. Season with salt and pepper. Sprinkle 2 tablespoons flour into oil. Constantly stir flour/oil until browned. The darker the browning, the stronger the taste. Add 1 cup hot water, stirring as you mix. You may need to add another right away. The gravy will foam up as you put the water in the pan. Stir until it calms down. Be sure to get sides and bottom of pan to mix well. For thick gravy, add less water. For thinner gravy, add more water.
Variations: Substitute milk for water. Add sliced onion to oil before adding flour. Add canned tomatoes, before adding water.