We fried them in an electric skillet, then made gravy in the skillet and poured that over torn-up bread.
And just tossed the pork chops out ...
No, of course they were the best part. Covered with a crust, tender. If I wasn’t in a restaurant that frowned on such things, I’d gnaw on the chop bone like a cave troll.
Judgment for Uncle Stabby.
ROTFL!
We have GOT to be related.
Gravy?
Why do women treat gravy like a rare element? They rarely serve it, almost never make it, and they put 8 ounces of it on a Thanksgiving table as though it is expensively imported from an obscure mountain valley in India or something.
Gravy should be closer to a mealtime beverage, than a once or twice a year rarity.