Chicken Fried Pork Chops and Cream Gravy

Pork Chops:
Pour the vegetable oil in a large skillet (non-stick works best) and begin heating on medium heat while preparing the meat to fry (just watch that it doesn’t get too hot).

Mix flour, salt and pepper in a medium bowl. Beat the egg in a seperate bowl and add one cup of milk and beat again to mix well. Dip each pork chop in the flour mixture and then in the egg mixture and back in the flour mixture and fry them in the heated oil until they are brown on the bottom. Turn them over and brown them on the other side and transfer them to a plate lined with paper towels to drain. Put them in a warmed oven to keep them warm while preparing the gravy. Disgard the remaining milk mixture.

Cream Gravy
Drain all but about 2 tablespoons of the oil from your skillet and also remove any meat particles that might remain from the skillet. Add enough of the remaining flour (dredging) mixture to make a thin paste. Add a little more salt, pepper, and the sage. Stir and brown the flour mixture over low heat. Add the two remaining cups of milk and stir constantly until you get a good consistency for gravy. Adjust the seasoning to taste and add more milk a little at a time if the gravy gets too thick.

Top pork chops with gravy and serve with mashed potatoes. I love to ‘dip’ my chops in the mashed taters, but that’s just a quirk of mine. You should try it when nobody’s looking!