Ingredients

Instructions

  1. If pork chops are thick, pound thin.
  2. Prepare three shallow dishes. One with flour mixed with seasoned salt and pepper, one with beaten egg and milk, and one with breadcrumbs and paprika.
  3. Dip chops first in flour, then in egg mixture, then in breadcrumbs.
  4. In a large skillet heat shortening (or oil) to hot.
  5. Brown pork chops for 3 minutes on each side, or until done.
  6. Remove and keep warm.
  7. Pour broth into skillet, scraping to loosen crusty bits.
  8. Blend the 2 tablespoons flour and dill weed into the sour cream.
  9. Stir into broth.
  10. Cook and stir over low heat until thick and bubbly.
  11. Cook and stir 1-2 minutes more.
  12. Serve chops with gravy.