southern plate
– Pork Chops – Eggs – Sleeve of saltine crackers
Crush saltines and place in a shallow bowl, and beat eggs in another bowl. Dip pork chops in eggs, then coat with cracker crumbs.
Reduce oil heat to medium and fry pork chops until browned and cooked through. Drain on paper towels.
For the gravy, pour bacon grease into a skillet over medium heat, add flour, salt, and pepper, and cook until browned.
Slowly add milk while stirring constantly until thickened. Adjust thickness with more milk if desired. Serve over mashed potatoes, pork chops, biscuits, or anything else.
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