Put the vegetable oil in a large skillet and begin heating on medium heat while preparing the meat to fry (heating takes longer on an electric stove and that's what I have, so if you have gas, watch that it doesn't get too hot while you're preparing the meat). Mix flour, salt, and pepper in a medium bowl. Beat the egg in a seperate bowl and add one cup of milk and beat again to mix well. Dip each pork chop in the flour mixture and then in the egg mixture and back in the flour mixture and fry them in the heated oil until brown on the bottom. Turn them over and brown them on the other side and transfer to a plate lined with paper towels to drain. Put them in a warmed oven to keep them warm while preparing the gravy.
Disgard from the skillet all but about 2 tablespoons of the oil and any meat particles that might remain. Add enough of the flour mixture to make a thin paste. Add a little more salt, pepper, and the sage. Stir and brown the flour mixture using low heat. Add the remaining 2 cups of milk and stir constantly until you get a gravy consistancy. Adjust your seasoning to taste and add more milk if it gets too thick.
Leftover pork chops make excellent sandwiches.
Make sure your oil is hot before placing the pork chops in the skillet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (91g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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