Pan-Fried Pork Chops with Milk Gravy and Potatoes

Dip pork chops in an egg wash, then dredge in a 50/50 mixture of breadcrumbs and grated parmesan cheese (oddly enough the cheapo Kraft pre-grated stuff fries up better than fresh-grated, which tends to get chewy instead of crispy) with oregano, garlic salt, paprika, and fresh ground pepper added. I always fry in olive oil, but you can use whatever oil you like, as long as it's searing hot before you add the pork chops. Use only enough oil to lightly coat the bottom of the pan, any more and you'll wind up with gravy that tastes more like the oil than the drippings. Fry on both sides till done. Do NOT attempt to flip the chops until the first side is fully browned, or it will stick to the pan and you'll lose your breading and gunk up the gravy!

Milk gravy: Add a few tablespoons of flour to about a cup of cold milk in a jar and shake very well. Put in fridge till needed. Then add about 2-3 cups of cold milk to hot pork drippings, stir with a wisk constantly and bring it to just under a boil (don't let it fully boil), add about half of the cold milk/flour mixture to the pan (the cold hitting hot prevents the flour from clumping), stir constantly till thickened. If it's still too runny after a few minutes of simmering, add the rest of the mixture. Add salt and pepper to taste.
And the mashed potatoes: Cut about 5 medium sized yukon gold or red gold potatoes into roughly equal sized chunks and boil until done. You can peel them or not, that's purely personal preference. Mash well and add milk until they reach desired consistancy. Now here's the fun part: I don't use butter. Add half a cup of mayonnaise, half a teaspoon of garlic salt, and any additional table salt and fresh ground pepper to taste, and serve.
Most people's kneejerk reactions to the idea of mayonnaise in mashed potatoes is, "Ew, gross!" But I have yet to have anyone not suck these down and beg for more, even avowed mayo-haters. You can't tell there's mayo in there unless you already know, it just tastes a lot richer than normal mashed potatoes.

Note: There aren't many exact measurements in my cooking. I tend to judge everything by eye, and add stuff as I go along. Everything here is pretty forgiving, it's not like baking, where if your measurements are off a tiny bit you wind up with a hockey puck instead of a cupcake.Edit: I usually don't use very thick pork chops for this dish; otherwise, I end up with burned breading and rare pork, which is never a good thing. A thin to medium thickness with no bone works best for me.