Country-fried Breaded pork chops Recipe

8 loin or rib pork chops, cut 1/2" thick and trimmed of excess fat
2 TBS cooking oil
1 tsp salt
1/4 tsp pepper
3/4 cup unsifted flour
1 egg mixed with cold water
1 cup toasted, seasoned bread crumbs

Country Gravy: (optional)
3 TBS flour
1-1/2 cups milk
3/4 tsp salt (about)
1/8 tsp pepper

Dredge chops with the flour, salt and pepper and coat evenly, then dip in the egg and water mixture, and then in the bread crumbs. Let dry on a rack for about 10 min. at room temperature. Panfry in heavy skillet brushed with oil. NOTE: use two skillets if needed to keep from overcrowding pan. Brow the chops 2-3 minutes on each side. Turn heat to low and cook chops uncovered 10-15 minutes, turning frequently until no trace of pink remains. Transfer to a hot platter and make gravy. GRAVY: Drain all but 2 TBS drippings
from skillet, blend in flour and brown lightly over moderately low heat. Add milk gradually and heat, stirring until thickened. Season to taste. Spoon gravy over chops. Makes 4 servings.