Southern Fried Pork Chops

Made this for dinner last night. I think my husband proposed to me twice while eating.

Before I start, I hear this is the way that most Southern Ladies I know make them, so if it seems like I'm plagiarising that's probably why. More reiterating than anything else.

You'll need:
I package of thin cut porkchops, bone in or out, up to you.
1 egg
2 cups flour
2 cups italian bread crumbs
2 tbsp garlic salt
2 tbsp black pepper (Worcestershire pepper if you can find it, Y.U.M.)
1 tbsp red pepper
1 tbsp salt
2 tbsp water

Rinse and pat your chops dry. These are going to be dipped in 3 different mixtures for the breading. In your first bowl, beat the egg with the water, set aside. In your second bowl mix the flour with half the spices and set aside. In your third bowl mix the bread crumbs and the other half the spices. Adjust the spices as you see fit. You can add all the spices to the bread crumbs as well, I personally like mine with a lot of spice so I go for the double dip.

Coat each chop in the flour mixture, covering the entire chop, and don't forget the sides. Then place the chop in the egg mixture and coat. Transfer to the bread crumb mixture and coat entire chop in bread crumbs. Place on a wire rack. When all the chops are coated allow them to "dry" on the wire rack for about 1o minutes. Put about 1/4 cup vegetable or canola oil in a frying pan and cook them on medium high on each side for about 3 minutes until they reach a nice golden brown. Reduce the heat to medium low and cook uncovered for about 15 more minutes or until all the pink is gone.

Gravy you can either make a packaged brown gravy (easy! I like this option!), or you can make your own Country Gravy from the drippings off the pork chops. To do this, add a bit more oil to the pan, maybe a tbsp, and use a wooden spoon to work the bits off the bottom of the pan. On medium low, add about 2 tbsps flour to the pan and mix well. Gradually add around two cups of milk, stirring constantly. Make sure the pan isn't too hot or the milk will curdle. Allow it to come to a simmer, stirring frequently. It will thicken as it cooks. If it ends up too thin you can add corn starch or some flour mixed with water (to avoid lumps). Pour gravy over the chops and enjoy the artery hardening goodness, like a real Southerner!