Country Fried Pork Chops

INGREDIENTS:

6 boneless pork chops (½ inch thick)
¾ teaspoon seasoned salt
½ teaspoon black pepper

For the dredge:
1 cup all-purpose flour
25 saltine crackers, finely crushed
1 teaspoon seasoned salt
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
2 large eggs
⅓ cup milk
1 tablespoon hot sauce
shortening, for frying

For the gravy:
¼ cup reserved oil
¼ cup all-purpose flour
2 cups milk
½ teaspoon kosher salt
½ teaspoon black pepper

DIRECTIONS:

Season the pork chops on both sides with the seasoned salt and pepper and set aside.

For the dredge:
Place half of the flour in a shallow bowl.
Place the remaining flour, crushed saltine crackers, seasoned salt, garlic powder, onion powder, and black pepper into another shallow bowl.
In a third shallow bowl, whisk the eggs, milk, and hot sauce together until thoroughly combined.
Working with one pork chop at a time, dip it into the flour, then shake off the excess.
Dip it into the egg and let any excess drip off.
Finally, place it into the saltine mixture and press it in so the coating sticks.
Place the prepared pork chop on a sheet tray and repeat with the remaining pork.
In a large skillet, over medium heat, add the shortening, letting it melt. You want enough to go about ¼ inch up the side of the pan …