Sorry for the extended absence, all 1 of you that still reads this thing =) Life has been busy, and assorted other lame excuses. Anyway.

The first time I made this recipe, I loved it and vowed that I would actually measure things the next time, so I could post an accurate, real and good recipe. That clearly didn’t happen. The second time I made it, it was plated up and we had started eating when I finally realized that once again, I never measure things in the kitchen. Drat. So play around… nothing delicate in the recipe that you can ruin (it’s not baking, after all) and enjoy!

** PS, this recipe makes copious use of Dr. Gonzo’s Uncommon Condiments. Three of them. Get it… three items… hat trick… never mind. Anyway, if you are not in the greater New England area and would like to use Gonzo products, get them online (www.drgonzos.com) or get in touch with me and I’ll hook you up. Otherwise, feel free to experiment with what you would consider to be a close approximation. And let me know how it turns out! I’ll include suggestions in the ingredients list.

The goods:
4 thin pork chops (boneless or bone-in, doesn’t matter so long as it’s no more than 1 inch thick)
flour (oh… 1 cup or so?)

handful of cremini / baby bella mushrooms, sliced thin. (optional)
extra virgin olive oil
milk (1 to 2 cups)

Dr Gonzo’s One Hump Dry Rub, about 1/2 cup or to taste (any sort of grill seasoning or dry rub will probably work. Emeril’s Essence is good and spicy too.)
Dr Gonzo’s Mustard Plaster, 2ish Tablespoons (this is a honey mustard. try to find the THICKEST, GOOEY-EST honey mustard you can.)
Dr Gonzo’s Kamehamehamash, 2ish Tablespoons (this is a pineapple and hot pepper relish. I would recommend any sort of fruity chutney or fruit salsa, so long as it’s not too watery. or get a fruit salsa, and drain off some of the liquid. not a fruit fan? any sweet-hot pepper relish like the kind you get in a deli would work.)
1 large skillet, 2 plates

The method:
Heat up some oil in your skillet.
Mix up flour and dry rub in a plate. Dredge your chops in the flour mix. Don’t throw all the flour away yet, though. You’ll need a little of it later.
Fry up your chops. Try not to over-fry them. I went until I got some nice brown color on both sides and them took them out.
Set chops aside on a clean plate.
Pour off or top off your skillet until there are 4-ish Tablespoons of oil in it. (** note: If you’re not using mushrooms, go with only about 1 1/2 – 2 Tablespoons of oil)
Add mushrooms, cook until soft.
Sprinkle in about 1 heaping spoonful of the flour mixture, stir until you get a sort of paste-like consistency.
Throw in your Mustard and your Mash. Stir that whole mess together for about a minute.
Slowly add milk, stirring to prevent lumps. Add milk until your gravy reaches desired consistency. Remember it’ll keep thickening once it hits a boil and cools back down, so you will probably need to add a little more milk at the end to get it just right.
Add chops back into pan, reheat until warmed through.

To serve:
Chops on plate. Gravy over chops. Easy! Goes great with peas.

.. If you’re like me and view most food as simply a vehicle for consuming gravy, then use less pork. That way, you get more gravy on each piece. =)