4 slices bacon
4 lg. thick pork chops
1/2 c. flour
Salt and pepper
1 1/2 c. milk

Fry the bacon first, then dip the chops in flour, with salt and pepper. Save what's left of the flour. Fry your chops in the hot bacon drippings until brown on both sides. Turn down heat, cover, and cook until chops are tender and thoroughly cooked - about 30 minutes. Stir your leftover flour into the fat and cook until browned. Pour the milk over the chops and simmer until gravy is thickened.