Kimberly's Pork Chops & Rice

Directions

IN a skillet, melt enough butter to coat the bottom of the pan.

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Add the chops, 4 at a time.

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Brown on each side on med high heat...this won't take but a minute or two!

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Be careful not to overcook.

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As you turn them over, sprinkle the browned side with onion salt, and then liberally sprinkle with lemon pepper.

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When the 2nd side browns, repeat. Remove the chops from the pan and deglaze it with one of the liquids above, only about 1/4 cup per 4 chops. Pour onto dish with chops.

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Use a rubber spatula to get all the deglazing liquid and little bits from the pan.

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Repeat with remaining 4 chops.

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Add 2-3 Tbsp each flour and butter to the pan to make a roux. reduce heat and let it cook over low heat for a few minutes to get rid of the raw flour taste.

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In the meantime, slice the chops into small pieces.

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When the roux is ready, light brown in color, whisk in warm milk.

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Start with 2 cups and bring it to a boil.

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Boil one minute, and immediately reduce heat.

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Stir in pork chops and the deglazing liquid, and check for thickness.

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It should have the texture of cream gravy, so if you need to, add more milk.

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Taste for seasoning, and adjust if necessary.

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I tend to use a lot of lemon pepper in this dish, probably a full tablespoon when all is said and done.

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Serve over steamed rice.

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