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1/4 c. flour
1/4 tsp. salt
1/8 tsp. black pepper
4 blade cut (thin) pork chops 5 oz. each

Combine flour, salt, and pepper in shallow dish. Dredge pork chops in seasoned flour, shaking off excess. Heat oil in iron skillet large enough to hold pork chops in single layer or brown chops in two batches. Cook chops over medium-high heat until well browned on both sides, about 6 minutes total.

Remove chops to plate and pour off all but 2 tablespoons drippings. Add seasoned flour mixture and cook over medium heat stirring until brown - 4 minutes. Return pork chops and any accumulated juices to pan and add water. Bring to boil. Lower heat and simmer, partially covered for about 45 minutes or until meat is tender and braising liquid has reduced slightly. Skim off any excess fat from surface of sauce. Taste for seasoning, adding more black pepper if necessary. Serve sauce over rice. Makes 4 servings.

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