2-4 thin cut bone-in pork chops
olive oil as needed
2 Tbsp. flour
1-1/2 cups milk
salt & pepper to taste
Heat a large, heavy skillet over medium high heat. If skillet has a tendency to stick, add olive oil just to coat surface. Add pork chops to hot skillet and cook without turning 2 minutes, until nicely browned. Turn and cook another two minutes. Remove pork chops from skillet, place on a warm plate and cover. Reduce heat to low. There should be about 2 Tbsp. of fat in skillet; add olive oil as needed. Sprinkle flour over fat and cook, stirring, for 1 minute. Add milk in a thin steady stream, stirring all the time. Scrape bottom of skillet to stir up any browned bits. Cook until gravy has thickened, a minute or two. Return pork chops with any juices that have accumulate to gravy and cook until heated through, about two minutes.