Chops and Gravy

The amounts are approximate. Use your own taste for seasonings.

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.

Dorothy GA
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