milk
all-purpose flour
salt
pepper
4 pork loin blade chops, each cut 3/4-inch thick
3 tbsp. salad oil
1/2 c. water

About 30 Minutes Before Serving: Into pie plate, pour 2 tablespoons milk. On waxed paper, combine 1/4 cup flour, 1/4 teaspoon salt and 1/8 teaspoon pepper. Dip pork chops in milk, then into flour mixture to coat well.

In 12-inch skillet over medium-high heat, in hot salad oil, cook pork chops until browned on both sides and fork-tender, about 15 minutes, turning occasionally. Remove chops to warm platter; keep warm.

In cup with fork, mix water with 2 tablespoons flour until smooth. Stir flour mixture into drippings in skillet, stirring and scraping to loosen brown bits from bottom of skillet. Gradually stir in 1 cup milk and 1/8 teaspoon pepper; cook, stirring constantly, until gravy is thickened and boils. Add salt to taste. Serve pork chops with gravy.

Makes 4 servings.

Family favorite.