Chunky Gravy:

• 2 tablespoons vegetable or canola oil
• 1/2 cup thinly sliced shallot or onion
• 1 (8-ounce) package button mushrooms, each quartered
• 2 garlic cloves, thinly sliced
• 1/4 cup dry white wine
• 1 tablespoon all-purpose flour
• 1 cup reduced-sodium chicken broth

Directions:

To prepare pork, place 3/4 cup flour in a shallow dish. Place bread crumbs in a separate shallow dish. Combine milk and egg, stirring well with a whisk.

Season pork chops evenly on both sides with salt and pepper. Heat 1 1/4 cups oil in a skillet over medium-high heat. Dredge pork chops in flour. Dip chops in milk mixture; dredge in bread crumbs.

Fry chops 5 minutes on each side or until done.

For gravy, heat 2 tablespoons oil in a saucepan. Add shallot; saute 1 minute. Add mushrooms; saute 4-5 minutes or until liquid evaporates. Add garlic; saute 30 seconds. Stir in wine; cook 2 minutes or until liquid almost evaporates. Add flour; cook 1 minute, stirring constantly. Add broth to pan; bring to a boil. Cook 1 minute or until thick, stirring often. Remove from heat.

Cost-saving measure:

You can buy a whole pork loin and then get the butcher to cut it into smaller roasts and chops that you save in the freezer. You can keep an eye out for specials in your local newspaper. You can also reuse the cooking oil as long as you don't overheat it. After cooking, cool, strain and store the oil in a cool, dark place.

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