Pork Chops

Cup of Yum
1. Beat eggs carefully in a shallow dish. Set aside.
2. Combine flour with paprika, salt, and pepper in a large bowl and mix to combine. Set aside.
3. With one hand, dip each pork chop into the egg wash first, letting the excess drip off. Then put the pork chop into the flour mixture, pressing all sides into the flour mixture well. Lift up, shake slightly and set on a plate. Repeat with remaining pork chops.
4. Heat oil in a large heavy-bottomed skillet over medium-high heat. Place 4 pork chops (or however many will fit comfortably) in the skillet. Cook until browned on both side, about 5 minutes for each side. *SEE NOTES*
5. Remove from skillet and place onto a plate lined with paper towels. Repeat with remaining pork chops. Remove all pork chops from the skillet but do not clean it out. (We'll use the drippings for the gravy.)

Gravy

1. Add the flour to the pan drippings in the skillet.
2. Whisk to combine, and let cook for about 2 minutes.
3. Slowly pour in the milk, and whisk constantly until mixture has thickened – about 3 minutes. Add the salt and pepper, and season to taste with more if desired.
4. Serve the chops on a plate and cover with the gravy. Place any remaining gravy in a gravy boat.