Dip the slices of pork loin in flour coating until covered. Heat lard or oil in a cast iron skillet until hot. Place the pork slices in the skillet and brown both sides. When both sides are browned, cover the skillet and cook slowly until the pork is tender and juicy. Remove the meat from the skillet and place on a serving dish. Next, add two rounded spoons of flour to the drippings in the skillet and mix thoroughly. Add the milk and the salt and black pepper to taste. Cook slowly, stirring constantly until the gravy is smooth. You can then pour the gravy over the pork loin in the serving dish or into a bowl to be eaten with “cat head biscuits” and mashed potatoes.