8 bone in pork chops Two deep bowls one for eggs and milk, and one for flour 1 1/2 Cups gluten free all purpose flour Two eggs Milk 2 16 0z jar of Heinz Pork Gravy One sweet onion 2 Frying pans with lids Pot for boiling potatoes Butter for potatoes Salt and pepper Milk for potatoes Canola Oil 6 large russet potatoes Cutting board and knife

Preheat your frying pan on medium low with a quarter of an inch of oil in the frying pan.

Mix the eggs and milk in one bowl and put flour in another bowl with salt, and pepper.

Rinse your pork chops under cold water, then dip in the egg mixture and then in flour. Shake off any excess flour.

Once the oil is hot enough fry pork chops on both sides until golden brown and no longer pink 5-6 minutes . Add chopped up onions and pork gravy cover with a lid and simmer for 20 minutes. Put 4 chops in each pan

While the pork is simmering with the gravy, wash potatoes under cold water and then chunk into medium size chunks put in a pot to boil, cover potatoes salt and cold water . and cook on high heat to get a rolling boil.

Once the potatoes have a good boil going cook on medium high heat for thirty minutes the potatoes will be soft when ready. Drain the potatoes but reserve some of the chicken broth. Mash the potatoes with a potato masher or a fork what ever you have available.

Add milk and 4 squares of stick butter mash well until you get your desired consistency . Plate serve and enjoy.