These pork chops and gravy is best served with steamed rice, butter beans, zuccinni casserole and cornbread. Blueberry Cobbler is great for dessert.
Pork chops
Salt and pepper
1 can mushroom soup
1 soup can of milk
Season chops and cook over medium heat until browned and almost done.
Add remaining ingredients and simmer uncovered for about 30 minutes.
Serve with chopped spinach, broccoli, or boiled potatoes.
Pork Chops and Gravy II
6 center cut pork chops about 1/2 inch thick
1 1/2 cup. self-rising flour
1/2 cup. oil
3 tbs. flour for gravy
3 cups. water
1 tsp. salt
1/2 tsp. pepper
Mix together the flour, salt and pepper. Dip pork chops into the mixture, coating them well with the flour.
Heat oil in a skillet over medium high heat. Cook pork chops brown them on both sides.
Place the cooked pork chops on a plate.
Gravy
Drain all but about 2 tbs. oils from skillet. Add flour and brown. Stir in the water and taste to adjust salt and pepper. Replace pork chops to the skillet
and cook for 10 minutes.
Serve with rice, or mashed potatoes, butter beans and cornbread.
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