3 or 4 tbsp. flour
1/2 tsp. seasoned salt
1/4 tsp. salt
4 pork chops
2 1/2 tbsp. melted shortening
1 1/4 c. water, divided
3/4 c. evaporated milk

Combine flour and salt. Dredge chops in flour mixture, reserving remaining flour mixture for gravy. Brown chops on both sides in hot shortening. Add 1/2 cup water; cover and simmer about 20 to 30 minutes or until tender. Remove chops from skillet. Pour off all drippings, except about 2 tablespoons. Add 2 tablespoons reserved flour mixture to reserved drippings, blending until smooth. Combine milk and remaining 3/4 cup water. Slowly add to flour mixture, stirring until smooth. Cook on low heat until smooth and thickened, stirring constantly. Serve gravy with chops.