Ritz Cracker Pork Chops with Sausage Gravy

Ritz Cracker Pork Chops with Sausage Gravy 5-6 boneless pork chops about 20 ritz crackers, crushed 1/2 C. all purpose flour 1 large egg good splash of milk oil for frying Take a Ziploc bag or two pieces of plastic wrap and using a meat mallet or thick wooden spoon, pound out each pork chop to half the size it is in the package. Place the crushed crackers on a plate, whisk together the egg and milk in a wide bowl, put the flour on a separate plate (I used paper plates for the dry stuff). Heat 1/4" oil over med. high heat in a large skillet. Take each pork chop and dredge in the flour, then the egg, then into the crackers. Carefully place in the hot oil. Fry for 4-5 minutes, lower the heat if it begins to brown too fast, flip the chops and continue frying another 3-4 minutes. Remove to a paper towel lined plate or paper sack to drain. Make the gravy... Sausage Gravy 1/2 lb. breakfast sausage 1 T. bacon grease (if you keep a jar in the fridge, if not use 1 T. butter) 3 T. all purpose flour 1 1/2 - 2 C. milk salt and pepper to taste Brown the sausage in a large skillet, breaking up the sausage as it cooks. Once browned, add the bacon grease or butter to the pan. Sprinkle in the flour and stir till the sausage absorbs all the flour. Slowly add in 11/2 C. of milk and stir. As it begins to thicken add a little more milk until it reaches a thin gravy consistency. Season with salt and pepper. Serve over the pork chops. Heat up any leftover gravy the next morning and serve over toast or biscuits.