JOYCE'S PORK CHOPS AND GRAVY
INGREDIENTS:
4 to 6 lean pork chops
1 cup flour
1 can evaporated milk
1 teaspoon salt - to taste
1 teaspoon pepper - to taste 1/2 cup Canola oil or Extra
Virgin Olive oil
In a bowl beat egg and milk together. Dip pork chop into egg/milk
mixture and allow excess to drain. Coat each pork chop with flour seasoned
with salt and pepper. Heat oil in a large skillet and fry pork chops
on each side until golden brown. Drain on paper towels. Leave two
tablespoons of oil along with the drippings in the skillet and add enough
plain flour to the oil to absorb most of it. Cook until a dark brown color
and add water and make a thick gravy. Cook on medium heat at least 10
minutes and add water as needed to get the gravy to the thickness desired.
Serve pork chops and gravy with mash potatoes or rice.
Note: This is a favorite of our son, William McKnight Porter, Jr.
Recipe from Joyce Ann Porter with comments by Mickey Porter 03-04-99I
added this recipe to the site today 08-23-08 and served the fried pork chops
with Cajun style Red Beans and Rice, French style green beans with a
smidgeon of bacon grease for flavor, hash brown casserole, fresh cherry
tomatoes and Mary Bee's frozen biscuits baked up golden brown. I fried
the pork chops in a mixture of Canola and Extra Virgin Olive Oil being a
little frugal by not using 100 percent Extra Virgin Olive Oil but added
enough to flavor the Canola Oil....go ahead and grin if you must. You
will have to guess the wine choice but it was a dark one.
I am glad you did not see me going back for seconds on the gravy and
biscuits....it was scandalous to say the least.
Bill aka Mickey Porter
