Pork Chops and Gravy

by Carol Ann

6-8 Center Cut Pork Chops (1"); rinsed in water & dried
1 cp Flour
4 Ex-Lg Eggs
¼ cp Milk
tsp Seasoned Salt
½ tsp Granulated Garlic (sub: Garlic Powder)
½ tsp Granulated Onion (sub: Onion Powder)
¼ tsp Black Pepper
¼ - cp Manteca Lard (Sub: Shortening)
1 Lg Plastic bag (resealable)

In plastic bag, combine: flour, seasoned salt, granulated garlic, granulated onion, and black pepper. Seal bag and knead gently with hands until well mixed, and set aside.

In bowl, combine egg and milk, and whisk until very frothy. Coat each pork chop well, and immediately place inside plastic bag. Toss the bag after each pork chop has been added, to coated on all sides. Seal and toss the bag gently until coating is thick and almost dry on the outside of each pork chop. Set aside. Do not remove pork chops from the bag.

In Lg Skillet (14"), melt lard and preheat until a drop of egg mixture bubbles instantly when dropped into pan. Add pork chops and fry until golden brown, and crispy on both sides.

Bake in uncovered dish on 350' heat for 30 minutes, or longer for thicker cuts of pork. Do not to over-cook.

Pork Gravy
15 minutes before the chops are done, Place a container of cold water (6-8 cups) close to your stove to use later. Reheat the lard left in the skillet, and enough of the left-over flour mixture to make a slightly thick paste. Add extra lard if necessary. Small pieces of crispy flour mixture adds to the flavor of the gravy.

When paste mixture is golden brown, slowly begin adding cold water to the paste, while CONTINUOUSLY whisking this mixture with your free hand. When mixture begins to thicken, add more water, small amounts at a time, until the mixture reaches the desired consistency. Adding too much water will result in thin gravy.
Add salt to bring out the flavor.

8 servings