ingredients:
4 slices bacon, chopped
4 pork sirloin chops
1/2 C. chopped onion
1 C. flour plus 3 T. flour
1 tsp. each salt and pepper
2 C. milk
3 T. bacon grease or butter
Directions:
In a large, heavy bottom skillet (I used an iron skillet) cook the chopped bacon over medium high heat for 2 minutes, add in the onions and continue to cook till bacon is crisp and onions begin to brown. Remove with a slotted spoon to a bowl and set aside. On a plate combine 1 C. flour, salt and pepper. Dredge each pork chop in the flour and fry in the bacon grease left in the pan, you may need a little more if you don't have jarred bacon drippings you can use butter or veg. oil (I keep bacon grease drippings in a jar in the fridge for cooking). Cook the chops for 4 minutes on one side, turn and cook for 3 more minutes. Remove from pan to a plate. At this point remove and of the breading from the chops in the pan and take a look at how much grease you have. You need 3 T. in the pan, so add to if you need more (bacon grease, butter or oil). Then sprinkle in the flour and stir to combine, add in the milk and stir till it begins to thicken, add in the bacon and onion mixture. Once it is "gravy" consistency turn off the heat and add the pork chops back to the pan to heat through, about 2 minutes. Serve with gravy on top.
recipe from jane't page
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