A lovely pork chop recipe made even better with the addition of cracker crumbs and caraway seeds. 

1/2 cup fine cracker crumbs

1/2 teaspoon caraway seed

1/8 teaspoon pepper

1 1/4 teaspoon salt

4 thick loin chops, 1 1/2 pounds

1 egg, slightly beaten

1 tablespoon water

2 tablespoons shortening

1 tablespoon flour

1 cup milk

1. Combine crumbs, caraway seed, pepper and 1 teaspoon of salt.

2. Dip chops into prepared crumbs, then into egg diluted with the water and again in crumbs, pressing crumbs firmly onto chops so they stay on while cooking.

3. Brown slowly on each side in hot shortening in a heavy skillet. Remove from skillet.

4. Blend flour and remaining salt into fat in skillet and add milk gradually, then 1 cup water.

5. Stir until gravy boils, is smooth and thickened.

6. Place chops in gravy, cover and bake in a moderate oven 350*F for 35 minutes.

7. Remove cover and bake 10 to 15 minutes minutes longer.

Makes 4 servings. 

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