Fried Pork Chops With Rice And Gravy

• 2 bone in pork chops, about 1/4 in thick
• 1 cup flour
• 2 eggs
• 1/4 cup water
• 2 tablespoons hot smoked paprika, divided
• 1 tablespoon salt, divided
• 1 tablespoon garlic powder
• 1/2 tablespoon ground black pepper
• 1/4 cup vegetable oil
• 2 cups rice
• 1 cup beef stock

1. In a shallow pan, add flour, 1 Tbsp paprika, and 1/2 Tbsp salt. Mix well.
2. In a medium bowl, add eggs, 1/4 C water, remaining paprika, and salt. Mix well.
3. Season the chops on both sides with garlic powder and black pepper.
4. In a medium saucepan, heat the oil over medium high heat until shimmering.
5. Prepare the rice as desired. You can optionally par broil the rice in olive oil before cooking.
6. Dredge the chops in the seasoned flour, then the egg mixture, and in the flour again, shaking off excess of each. Reserve the flour.
7. Place the chops in the oil and fry until golden brown. Set aside and keep warm.
8. Drain all but 2 Tbsp of the oil.
9. Add about 1 C of the reserved flour and brown to a Carmel colored roux.
10. Add beef stock and enough water to desired consistency, about 1 - 1/2 cup. Simmer for about 10 minutes.
11. Serve gravy over rice and chops (if desired). Enjoy.

pork chops, flour, eggs, water, paprika, salt, garlic, ground black pepper, vegetable oil, rice, beef stock

Taken from www.food.com/recipe/fried-pork-chops-with-rice-and-gravy-527678 (may not work)