It just so happens I'm thawing thick cut pork chops. I'm gonna cut them up in bite-sized pieces then brown them in some oil then take them out make a roux with said oil then add onions garlic bell pepper (no celery) and the pieces back in and cook down into a nice potent brown gravy put over rice with some French bread. I may go red and make a piquante but probably not. Either way It'll be aightGawd I love rice and gravy.I have always considered it one of the major food groups.