Mix flour, salt and pepper in a plate or shallow dish.

Dredge pork chops in seasoned flour (reserve unused flour).

Heat 4 tablespoons of oil in a large skillet.

When hot, add the flour coated pork chops and brown on medium-high.

Turn and brown on the other side.

Add 1/4 cup water.

Reduce heat, cover pan and simmer for 30 minutes or until pork chops are done.

Remove cover, increase the heat and recrisp the chops.

Remove chops to a paper towel lined plate.

Stir up any flour "crispies" to loosen.

Add more oil if needed to make about 3 tablespoons.

Add 3 to 4 tablespoons of the reserved seasoned flour to the hot oil, stirring constantly with a whisk until lightly browned.

Add 2 cups of milk all at once and continue stirring until thickened and bubbly.

If the gravy is too thick, add some water.

Add a couple of drops of gravy coloring if needed to give the gravy a rich color.

Season with salt and pepper.

Serve pork chops with cream gravy.