Country Fried Pork Chops

Wipe the chops with a damp cloth and slash the fat a bit around the edges to keep them from curling during cooking.

In large skillet, fry bacon until crisp, then remove and drain on absorbent paper.

Dip the chops in flour, then in lightly beaten egg, then roll in crumbs.

Brown quickly in bacon fat, turning with spatula, being careful not to loosen crumbs.

After they are browned, add salt, pepper and 1/2 cup cream.

Reduce heat, cover pan and simmer for 20 to 25 minutes until chops are tender. Remove meat to a hot platter; add 1/2 cup cream to the pan.

Pour this over chops, then sprinkle with crumbled bacon bits.