I'm a bachelor who likes to cook good food which is easy!
These 'chops are great when hot off the oven....and tasty as re-heated
lunch.
Mix 1 cup of flour with 1/4 teaspoon of salt and 1/4 tsp of pepper in bowl
(or similar proportions if cooking LOTS of chops).
Put pan on stove, add 1 cup of Canola oil (1/2 -3/4 heat). Preheat until
water sizzles when dripped in.
Wash porkchops thoroughly....wet chop in water (or milk)...and dip in
flour/salt/pepper mix...coat both sides thoroughly.
Put chop in pan (with as many chops as you can fit) and cook until brown on
bottom, turn with kitchen forceps. If you slightly burn it don't
fret...it'll still taste good! Cook as many chops as you can in the same
grease....because here is the best part...PORKCHOP GRAVY!!!! The MORE chops
fried in that 1 cup of grease...the tastier your gravy will be.
After pulling out last chop, mix grease and "particulates" from chops
thoroughly while reducing heat to low. Add flour while mixing with grease
until the pan is almost "dry" (but still smooth...use a flour beater to keep
lumps from arising). Add 1/2 cup milk. After milk is "beat" in ("Gravy" will
be very thick at this point) add water until gravy in pan is loose (slightly
thinner than oatmeal). Continue simmering and stirring, don't burn your
gravy. Add salt and pepper to taste and water as needed to keep the gravy
from getting too thick ..WARNING...DO NOT OVER SALT! If you oversalt you
will have to add more water/flour ...and it will weaken your "porkchop"
flavor in the gravy. Don't fret if your gravy is dark tan or even brown...my
gravy always turns out brown and it's the best porkchop gravy I've ever
tasted !
This porkchop gravy WILL steal the show from your chops, but it's worth it
cuz it adds to the chop dinner "allure".
Bon Appetit!