Don Silvers

Have the chops cut from the prime part of the meat about an inch in thickness. Heat a spider smoking hot so as to brown the chops instantly when they go in.

Cover and fry rapidly for a minute, turn and fry the other side, then remove to a cooler part of the stove and cook each side ten minutes.

Pork should always be cooked slowly and thoroughly. Put the chops on a platter, season, and set in the oven to keep hot.

Put a level teaspoonful of flower into the spider with a salt-spoonful of salt and a dust of pepper, stir the grease and brown sediment well into the flour, cook a moment, and add half a cupful of good, rich milk; stir till it is smooth, creamy gravy and pour over the chops.

Pork tenderloins should be cut in pieces of uniform size, and a quarter of a pound of fresh fat pork should be allowed for each one. Make gravy as directed for the chops.