Mix the flour, salt and pepper in a plate or shallow dish. Dredge the pork chops in the seasoned flour (reserve unused flour).

Heat 4 tablespoons of oil in a large cast iron skillet. When hot, add the flour coated pork chops and brown on medium-high. Turn and brown on the other side. Add 1/4 cup water.

Reduce the heat, cover the pan and simmer for 30 minutes or until pork chops are done. Remove the cover, increase the heat and recrisp the chops.

Remove the chops to a paper towel lined plate.

Stir up any flour "crispies" in the skillet to loosen. Add more oil if needed to make about 3 tablespoons.

Add 3 to 4 tablespoons of the reserved seasoned flour to the hot oil, stirring constantly with a whisk until lightly browned.

Add 2 cups of milk all at once and continue stirring until thickened and bubbly. If the gravy is too thick, add some water.

Add a couple of drops of gravy coloring (Kitchen Bouqueif needed to give the gravy a rich color.

Season with salt and pepper.

Serve the pork chops with cream gravy.