Church supper chops

1. 1

   Mix the flour, salt and pepper; dredge chops in it.

2. 2

   (Save any flour leftover).

3. 3

   Brown chops in the oil in a skillet.

4. 4

   When browned, remove chops to a platter and drain fat.

5. 5

   Stir soup (s) water and milk into skillet, mixing well.

6. 6

   Put chops back in.

7. 7

   Cover; reduce heat to low and simmer 45 minutes.

8. 8

   If gravy is too thin, stir in a teaspoon full of leftover flour and cook a bit.

No additional tips available.