6 (5 to 6-ounce) center-cut pork chops
1 to 1½ cups all-purpose flour
Salt and pepper
¼ cup vegetable oil
Wash the pork chops in water. On a dish combine the flour and salt and pepper to taste. Dredge the pork chops in the flour mixture. Pour enough cooking oil in a large, heavy skillet to cover the bottom, and turn the heat to medium. Place the pork chops in the skillet. Do not crowd. Cook until the red juices are showing on the top side. Turn them over and add a little more oil, if necessary, to prevent sticking. Cook for 8 to 10 minutes or until golden brown.
To make gravy after cooking the pork chops, add ¼ cup water and 3 tablespoons flour to the drippings. Cook over medium to high heat while stirring to bring to the consistency of gravy. If too thick, add a little more water. If too thin, add a little more flour. Turn the heat to medium and cook for 10 to 15 minutes.
Hint: The gravy can be served as a side dish with the pork chops, or the pork chops can be returned to the skillet and covered with the gravy.
YIELD: 6 SERVINGS