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1
Trim excess fat from chops. Season chops with seasoned salt or salt and pepper.
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2
Mix flour with 2 teaspoons seasoned salt, dry mustard, pepper and paprika. Adjust seasonings as needed. If making gravy, remove 2 tablespoons seasoned flour and set aside for gravy to prevent lumps. Coat chops with remaining flour mixture.
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3
Melt 2 tablespoons butter and oil in skillet over medium high heat until hot.
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4
If NOT making gravy, brown chops on both sides until done. Drain on paper towels, then serve.
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5
If making gravy, add floured chops to pan and brown on both sides, about 3-5 minutes per side. Remove chops to drain on paper towels, then cover and keep warm.
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6
Reduce heat to medium. Check pan to make sure you have 2 tablespoons of drippings; if not, add butter or oil as needed.
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7
Add 2 tablespoons reserved flour to make the roux. Stir until smooth and dark brown.
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8
Lower heat and gradually add milk, stirring constantly until temperature reduces. Then stir frequently until gravy reaches desired consistency. Check seasonings and adjust as needed.
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9
Return chops to pan and simmer in gravy until hot and tender or, if chops are done and you prefer, just ladle gravy on top and serve.
