Fried Pork Chops and Gravy

Overhead view of a plate of pork chops, peas, and mashed potatoes - feature image for this post.

Southern fried pork chops and gravy is country comfort food that the whole family will love. Everything is done right in the skillet for a delicious dinner that's easy enough for weeknights.

Course Main Dish

Cuisine American - Southern

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 255kcal

Author Marye Audet-White

Equipment

Ingredients

4 pork chops boneless, thick center cut
½ teaspoon salt
½ teaspoon pepper
½ cup buttermilk
2 eggs
2 cups all-purpose flour
½ teaspoon cayenne pepper
1 teaspoon smoked paprika
¼ teaspoon baking powder
1 Cup chicken stock
1 Cup water
oil for frying

Instructions

Season the pork chops with salt and pepper on both sides.
Add the buttermilk and eggs to a medium bowl and mix well. Set aside.
Add the flour, cayenne, paprika, baking powder to another bowl and mix with a whisk.
First, pass each pork chop through the flour mixture, then coat with the buttermilk mixture, then coat in flour again.
Add enough oil to a heavy skillet for it be about ½” deep.
Bring to 350°F over medium-high heat.
Fry the pork chops (don’t overcrowd). Don’t try to move the pork chops until they come free from the bottom of the skillet by themselves. Fry for about 3 minutes.
Turn over and fry the other side for another 3 minutes (or so). You’ll want the inside of the pork chops to reach 160°F.
Remove from the oil and allow to drain in a wire rack.
Take ¼ Cup of the drippings from the skillet and place in a small saucepan over medium heat.
Take ¼ Cup of the remaining flour mixture and add to the drippings. Stir well. Keep stirring for a few minutes, until the flour has cooked.
Slowly pour in the water and broth and bring to a boil.
Serve this gravy over the fried pork chops.

Notes

Storage:

Let the leftovers cool at room temperature before storing them in an airtight container lined with a paper towel. You can stack the pork chops, but place a paper towel in between each layer to protect the crispy coating.

You can also wrap each pork chop individually in a piece of plastic wrap and then aluminum foil for freezer storage. Lay or stack them flat in the freezer for more even thawing later on.

The leftover fried pork chops last for up to four days in the refrigerator or three months in the freezer.

Reheat:

You can thaw frozen chops in the fridge, and then rewarm them in the microwave.

However, fried foods taste even better rewarmed for 10-15 minutes in an oven preheated to 350 degrees F. Cover them in foil before baking for crisp and hot fried pork that's just as yummy as the day you made it!

Tips:

Use oil with a higher smoke point when frying. I prefer peanut oil, or vegetable oil if you have nut allergies. Olive oil is more expensive, so I don't generally recommend it for frying, though it will work, too.
To avoid messy fingers, use one hand for dredging through the dry ingredients, and one hand for the wet. Your fingers get stickier when both the wet and dry ingredients combine.
Always use tongs when frying pork chops. Trying to flip the hot pork chops with a spatula usually results in splashing and burns—ouch!
Try to keep your frying oil at a stable temperature (350 degrees F) throughout the process for the most even cooking. I like to use a high-temp candy thermometer to monitor the oil at all times.
For really flavorful gravy, use a wooden spoon to scrape in some of the brown pork bits from the bottom of the pan when transferring the drippings. That's where flavor hides!
If you prefer a really thick gravy, after bringing it to a boil, drop the heat back down and let it simmer for a while. The more liquid that evaporates, the thicker your gravy will be. You can also add a little extra flour if it's still thin.

Nutrition