What can I say? These were Dee-licious.

Ingredients

10 thin cut bone-in pork chops

2 cups flour

salt

freshly ground black pepper

1 teaspoon seasoning salt

1/4 cup butter

1/4 cup olive oil

1/2 cup chicken broth

milk

Preparation Instructions

Salt and pepper both sides of each pork chop. Combine flour, more pepper and seasoning salt on a plate. Heat a large skillet to high heat with a couple tablespoons each of butter and olive oil. Coat each pork chop in the flour mixture and fry for a couple minutes on each side, or until done. I can only get about 3 in my largest pan at a time so I fried 3 at a time and put them on a plate while I cooked the others until they were all done.

Once all the chops are cooked, toss about 1/2 cup flour into the pan and deglaze the pan with the chicken broth. Stir until well combined. Once thickened start adding the milk a few tablespoons at a time until thick again, then add more until you have the consistency you are looking for. I probably added about 1 1/2 - 2 cups. If you want a nice smooth gravy you can pass the gravy through a sieve to remove any bits of stuff left from the frying the meat. But you certainly can leave those yummy bits in too. Serve immediately!