Started off by getting the grease hot enough to fry in.
In large skillet add ½ stick of butter, onion diced, and shallot minced. Sprinkle with a good amount of Everglades All Purpose and Everglades Heat.
Cook over medium heat till onions are tender and soft. Add about ¼ cup of the Everglades Pre-seasoned Breader. Continue to cook the breader over medium heat till browned in color. You might need to add some more butter at this stage.
If it looks too dry add a little bit more. Take care not to burn it. Add 3 TBSP of flour and continue to cook till light brown color.
If you have made homemade mashed potatoes with the 2 cups potato water reserved carefully and slowly whisk the water into the flour mixture. It should start to thicken.
Then slowly add at least 1 cup of milk. This is where you use your best judgement. You will most likely need to add more milk than the 1 cup- just slowly add whisking till it is your desired consistency. Continue to cook over low medium heat till ready to serve
For the pork chops start by creating 3 different shallow dishes for the breading process.
Once with flour, once with beaten eggs, and the once with the Everglades Pre-Seasoned Breader.
After completing the 3 steps (flour, egg, Everglades Breader) fry the pork chop in the oil and cook till internal temp is reached.
Remove from oil and let drain and cool some on a paper towel lined dish. Serve it on top of mashed potatoes and top with the homemade gravy.
(if making homemade mashed potatoes reserve some of the potato water before draining them)