Description
Learn how to make delicious Southern Fried Pork Chops & Gravy. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 4 bone-in pork chops, about 1-inch thick (substitute boneless if preferred)
- 1 ½ cups all-purpose flour, divided
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional for a mild kick)
- 2 large eggs
- 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice, let sit 5 minutes)
- ½ cup vegetable oil or canola oil, for frying
- 2 tablespoons unsalted butter
- 2 cups whole milk (or milk of choice)
- 1 tablespoon all-purpose flour (for gravy)
- Freshly ground black pepper, to finish
Instructions
- Start by preparing your dredging stations. In one shallow bowl, whisk together ¾ cup flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using. In another bowl, whisk the eggs and buttermilk until combined.
- Pat the pork chops dry with paper towels to ensure the coating sticks well. Dip each chop first into the flour mixture, shaking off excess, then into the egg and buttermilk mixture, and finally back into the flour mixture. Press the flour onto the chops to create a thick coating. Set aside on a plate.
- Heat oil in a large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking—about 350°F if you’re using a thermometer. Carefully add the pork chops, cooking in batches if necessary to avoid overcrowding.
- Fry the pork chops for about 4-5 minutes per side, until golden brown and cooked through (internal temperature should reach 145°F). Remove chops and place on a wire rack or paper towels to drain excess oil. Keep warm.
- Lower heat to medium and add butter to the skillet. Once melted, sprinkle 1 tablespoon of flour into the fat and whisk continuously for about 1 minute to create a roux. This is the base for your gravy and a step that really reminds me of those early kitchen experiments—patience and attention make all the difference.
- Gradually add the milk, whisking constantly to avoid lumps. Let the gravy simmer and thicken, about 3-5 minutes. Season with salt and pepper to taste. If the gravy gets too thick, add a splash more milk to loosen it.
- Pour the creamy gravy over the pork chops and serve immediately. The contrast between the crispy chops and smooth gravy is what makes this dish a winner every time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Southern Fried Pork Chops & Gravy, recipe, cooking, food
