Description

A Southern classic, Country Fried Pork Chops with Rich Gravy is the ultimate comfort food. Juicy, tender pork chops are coated in a perfectly seasoned crispy crust and smothered in a creamy, flavorful gravy. Whether you’re making this dish for a family dinner or a special occasion, it’s sure to be a hit!

Ingredients

Scale

For the Pork Chops:

4 bone-in or boneless pork chops (¾ inch thick)
1 cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
1 cup buttermilk
1 egg
½ cup vegetable oil (for frying)

For the Gravy:

2 tablespoons butter or pan drippings
2 tablespoons all-purpose flour
1 cup milk (or heavy cream)
½ cup chicken or beef broth
½ teaspoon black pepper
½ teaspoon salt

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Instructions

1. Prepare the Pork Chops

Pat pork chops dry with a paper towel.
In a shallow bowl, mix flour, salt, pepper, paprika, garlic powder, and onion powder.
In another bowl, whisk together buttermilk and egg.

2. Coat the Pork Chops

Dip each pork chop into the buttermilk mixture, then dredge in the seasoned flour.
Press firmly to ensure the flour sticks well.
Let the coated chops rest for 10 minutes to help the breading adhere.

3. Fry to Perfection

Heat vegetable oil in a cast-iron skillet over medium-high heat (about 350°F/175°C).
Fry each pork chop for 3-4 minutes per side, until golden brown and crispy.
Transfer to a wire rack to drain excess oil.

4. Make the Rich Gravy

Remove excess oil from the skillet, leaving about 2 tablespoons of pan drippings.
Add butter and flour, whisking to form a smooth roux.
Slowly pour in milk and broth, stirring constantly.
Season with salt and pepper. Simmer until thickened (about 3-5 minutes).

5. Serve and Enjoy!

Pour the warm, rich gravy over the crispy pork chops.
Serve with mashed potatoes, collard greens, or cornbread for a full Southern meal!

Notes

For extra crispy chops, double-dredge by repeating the flour coating process.
Use a thermometer to check the internal temperature of the pork chops (145°F/63°C).
Make-ahead tip: Bread the pork chops ahead of time and refrigerate for up to 2 hours before frying.

Prep Time: 15 minutes
Cook Time: 15 minutes