Since JAYT has set the precedence that NO PICS is OK.....
8 or so pork chops
2 cups flour
1/2 cup essence recipe
2 limes
tons of fresh thyme
1 7 POT
1 cup canola oil
Milk
OK
Marinate the chops for 1 hour in the juice of 1 whole lime, salt pepper, and lots of thyme.
Sprinkle liberally with essence, dredge in plain flour, fry at med high until nice and dark brown.
Remove chops to 200F oven.
Add remaining flour from dredging to the oil in the pan. Mix in more oil if needed, to work out any lumps and creat a liquidy paste (roux).
Add enough milk to cover all of the roux and then some.
Mix that well and bring it to a gentle boil to thicken fully.
Add thyme, salt, juice from 2nd lime, pepper, garlic powder, and halved 7 POT to the gravy. simmer 10 minutes or so.
Serve gravy on the chops, or on the side, or on your mom for all I care.
8 or so pork chops
2 cups flour
1/2 cup essence recipe
2 limes
tons of fresh thyme
1 7 POT
1 cup canola oil
Milk
OK
Marinate the chops for 1 hour in the juice of 1 whole lime, salt pepper, and lots of thyme.
Sprinkle liberally with essence, dredge in plain flour, fry at med high until nice and dark brown.
Remove chops to 200F oven.
Add remaining flour from dredging to the oil in the pan. Mix in more oil if needed, to work out any lumps and creat a liquidy paste (roux).
Add enough milk to cover all of the roux and then some.
Mix that well and bring it to a gentle boil to thicken fully.
Add thyme, salt, juice from 2nd lime, pepper, garlic powder, and halved 7 POT to the gravy. simmer 10 minutes or so.
Serve gravy on the chops, or on the side, or on your mom for all I care.
