To go with, I breaded some thin pork chops and did a quick fry in the same skillet until they were golden brown. Probably 3 minutes a side.
With the fat left in the skillet, I made a roux and then poured in some milk, salt and pepper (with a dash of cayenne and garlic powder) to make a cream gravy.
Good dinner. The leftover pork chops were great on a bakery bun with a bit of mayo!