PORK CHOPS - CREAM GRAVY|
4 large thick pork chops
4 slices bacon
1/3 c. flour
salt and pepper
1 1/2 c. milk
Fry the bacon in a heavy frying pan or skillet until
crisp. Remove the bacon to absorbent paper. Dredge the chops
in flour which has been seasoned with salt, pepper and paprika.
Reserve remaining flour. Fry chops in the hot bacon drippings
until brown on both sides. Reduce heat, cover, and cook over
low heat until chops are tender and thoroughly cooked, about 30
minutes. Stir the reserved flour into the fat and cook until
browned. Pour the milk over the chops and simmer until gravy
is thickened. Crumble the crisp bacon on top.
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