Get your chops cut 3/4" to 1" thick. Season them, and then coat them with flour, patting as much flour into the meat as it will take. Let the chops stand a few minutes, 30 if you can, for the flour to stick on. Brown the chops on both sides in a little pork fat, and take them up onto a hot plate as you brown them. To the fat remaining in your skillet, add an equal amount of flour. Stir this roux over medium heat for about 4 minutes, or until it is smooth. Add enough milk, probably 2 cups, to make a medium gravy. Bring this to a boil, stirring and let the gravy cook 5 minutes. Lay your chops on the gravy in the pan, cover with a lid, and cook over low heat until done and tender, 30 to 40 minutes.

Never under cook pork. Trichinosis is always fatal.