Substitute For Pork Chop Fat

In years past, I have made some very good pork chops and gravy. Today, they're pretty good but not as I remember them.

Here's how I did it. First, I did a lot of piercing with 2 forks. Then I put salt and pepper on each side. Next, I dredged the chops in flour. I put a small amount of shortening in a pan, heated the shortening and then added the chops to the pan.

I quickly browned the chops on both sides and then removed them from the pan.  Next, I added flour to the drippings in the pan. I browned the flour, then added water which contained a little milk, salt and pepper. Returning the chops to the pan, I let them simmer for a little while. That's it.

The shortening I added to the pan was a small amount, just enough to get the chops started. The fat around the edges of the chops would then begin to render and would be enough for frying the chops and for making gravy.

Now, my chops don't have the flavor they once did and I know I've discovered why. Years ago, a lot more fat was left on the chops. It was this fat that gave the chops and the gravy so much flavor. Now, with all the fat trimmed away, I have to add shortening to fry them. They're just not the same.

There's no use asking the butchers to cut some for me, leaving more fat on them. I recently learned that almost none of the meat in the cases is cut there in the store. It comes in prepackaged. That's right. I asked for some thicker fat back and the butcher said 'We don't cut any of the meat here, any more.

To my question, is there any other cut of pork with enough fat that I could render some for cooking chops? (except fat back, that wouldn't do). I don't want to add bouillon to get more flavor. The fat was all I needed. Maybe I'll try bacon drippings. Any suggestions?