Southern Style Pork Chops in Gravy

Southern Style Pork Chops in Gravy

• 6 center-cut pork chops, about ½ inch thick
• ½ teaspoon black pepper
• 1-½ cups self-rising flour
• ½ cup oil or shortening
• 1 teaspoon salt
• 3 cups hot water

Rinse the pork chops under cold running water. Place on a paper towel to drain. Mix together the flour, salt, and pepper. Coat the chops lightly with the flour mixture. In a large skillet heat the oil over medium high heat until hot. Put in the pork chops and let them brown on both sides. They should cook fast enough to brown over medium high heat - about 4 minutes per side - but, you can turn the heat up or down as needed. Remove the cooked chops from the skillet. To make the gravy, drain all but 2 tablespoons of the oil from the skillet and stir in the flour. Mix well and let brown. Stir in the hot water. Return the chops to the pan, reduce the heat, and simmer, covered, for 6 to 8 minutes. 

Serves 4 to 6.