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["In a shallow bowl combine the crushed crackers, 3/4 cup of flour, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, Essence, and baking powder.", "In a separate small bowl, whisk together the eggs and 1/3 cup of milk.", "Season pork chops lightly with salt and freshly ground pepper on both sides.", "Dust pork chops, one at a time, with the cracker-flour mixture and then dip in the egg mixture.", "Dredge pork chops with the cracker-flour mixture a second time, pressing to coat, and shaking off any excess flour.", "Heat the oil to 375 degrees F in a large skillet with 2-inch deep sides.", "(The oil should be about 1/4-inch deep.)", "Add the pork chops to the preheated oil, being careful not to over-crowd the pan.", "Pan-fry the chops for 2 minutes, or until golden brown.", "Turn the pork chops and cook an additional 2 to 3 minutes, or until golden brown and cooked through.", "Place the pork chops on a paper towel-lined plate and keep warm while you make the gravy.", "Carefully discard most of the oil from the pork chops, reserving 2 tablespoons plus any browned bits in the bottom of the skillet.", "Heat the oil over medium-low and add the andouille sausage, stirring until warmed through and fragrant.", "Add the remaining 2 tablespoons of the flour to the oil-sausage mixture, stirring constantly to keep from burning, about 2 minutes.", "In a slow, steady stream, add the remaining 3 cups of milk, 1/2 cup at a time, whisking continuously.", "Bring the gravy mixture to a simmer, and cook 8 to 10 minutes, or until slightly thickened.", "Season the gravy with the remaining 1/2 teaspoon of salt and remaining 1/2 teaspoon freshly ground black pepper.", "Serve immediately over chicken fried pork chops and buttermilk mashed potatoes.", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"
