This is an old family favorite. I think I'm going to make it for dinner tomorrow night. And serve it with baked potatoes…and maybe a baby spinach salad…
(This recipe serves 4…or 2 if one of them is a very hungry me.)
Preheat the oven to 350 degrees F.
Combine the following in one bowl: 1/2 cup cracker crumbs, 1/2 t poultry seasoning, 1/8 t pepper, 1 t salt.
Combine, in another bowl, 1 egg, slightly beaten, and a tablespoon of water.
Dip 4 thick pork chops, one at a time, in the crumb mixture, then the egg mixture, then back in the crumb mixture, and set aside.
In a skillet, melt 2 tablespoons of shortening.
Brown each of the pork chops on med high heat. Remove from the pan and place in a baking dish.
Over low heat, blend a tablespoon of flour and a quarter teaspoon of salt with the remaining melted shortening in the pan. If there isn't any, you can melt a little more shortening, or pour in a little vegetable oil. You are making a roux here – the fat and flour mixture. When the roux is smooth, whisk in a cup of milk and a cup of water. Turn the heat up and continue stirring/whisking the mixture until it comes to a boil and thickens.
Pour this over the pork chops in the baking dish, cover the dish with foil, and bake for about 35 minutes. Remove the foil and bake for another 10-15 minutes. Serve.