Fried Pork Chops with Pan Gravy

Step 1: Season the pork chops generously with salt & pepper. Set aside.

Step 2: Place the flour in a shallow plate and mix with cayenne, salt & pepper. Set aside.

Step 3: In a large skillet, preferably cast-iron, heat the oil over medium-high heat until the temperature reaches 375º.

Step 4: Meanwhile, to cook the pork chops, add the chops, one piece at a time, to the seasoned flour and turn to coat on both sides and shake to remove excess flour.

Step 5: Add the pork chops to the oil without crowding. Fry until golden brown on one side and the juices are starting to pool on the surface of the meat, about 4 minutes.

Step 6: Using tongs, turn the chops; Cover the skillet, decrease the heat to low, and cook until the center of each chop registers 140º, an additional 3-4 minutes.

Step 7: Using tongs, remove to a warm platter, and tent loosely with foil to keep warm.

Step 8: Pour off most of the grease, leaving 2 T in the pan along with any browned bits.

Step 9: Add 2 T of the remaining seasoned flour, and using a wooden spoon, cook the roux over moderate heat, stirring constantly, until nutty brown, about 3 minutes.

Step 10: Whisk in the chicken stock and bring to a boil over high heat.

Step 11: Decrease heat to medium-low and simmer, whisking occasionally, until thickened, 3-5 minutes.

Step 12: Taste and adjust for seasoning with salt & pepper.