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Home » Recipes » Pork recipes

Fried Pork Chops and Gravy

Published: Jan 1, 2023 · Updated: Apr 15, 2024 by Marye

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.
Total time for the recipe to be finished.Total Time 35 minutes minutes
Jump to Recipe Pin Recipe
Overhead view of a plate of pork chops, peas, and mashed potatoes - feature image for this post.
Closeup of fried pork chops and gravy with text overlay for Pinterest.

This hearty, classic Southern dish is one of those great recipes that gets the whole family excited for dinnertime. The crisp, yet juicy pork chops are smothered in slurp-worthy homemade pan gravy that satisfies your most stubborn hankerin' for comfort food.

Don't want to scroll through the page to get to the recipe? Use the table of contents to click on the section you want to go to.

Overhead view of a plate of pork chops with mashed potatoes and gravy.
Table of Contents
  • ❤️ Why you'll love it
  • 🧾 Ingredients
  • 🔪 Instructions
  • 🥫 Storage
  • 📖 Variations
  • 💭 Things to know
  • 👩‍🍳 FAQs
  • 📚 Related recipes
  • 🍽️ Serve with...
  • 🥄 Restless Chipotle recommends
  • 📞 The last word
  • 📖 Recipe
  • 💬 Comments

❤️ Why you'll love it

  • Crispy-fried, golden brown perfection in only a half-hour
  • Stovetop method creates the most tender pork chops—no oven needed
  • Creamy gravy is made with pan drippings (not corn starch!) so it's super flavorful

I love what my kids call "grandma food". It's those old fashioned, hearty recipes that have stood the test of time - you just know they're going to be good.

Like these fried pork chops or this slow cooker braised pork and cabbage.. Yum.

🧾 Ingredients

This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.

Ingredients for this recipe.

🔪 Instructions

This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.

Step by step images showing how to make this recipe.
  1. Season pork chops and dredge them through the flour mixture, the buttermilk mixture, and then the flour mixture once again.
  2. Fry pork chops in a large skillet over medium-high heat.
  3. Drain the fried pork chops on a rack or over paper towels.
  4. Make the Gravy: combine the flour, drippings, chicken broth, and water.

🥫 Storage

The great thing about pork chop recipes like this one is that no one complains about eating leftovers—in fact, sometimes they fight over who gets to eat 'em!

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. 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!

Overhead view of gravy being poured on pork chops.

📖 Variations

  • Though I used boneless pork chops, this recipe is equally delicious with bone-in pork chops, too.
  • Swap the pork for chicken breasts. However, make sure to pound out the chicken with a meat mallet if the pieces are unevenly thick.
  • Some people like to add a bit of garlic powder and onion powder to the seasoned flour mixture. You can get creative with your seasonings!
  • If you don't have chicken stock, you can use beef broth. However, it'll be more like brown gravy rather than the light one shown in my photos.
  • Saute onions and garlic in the pan drippings before adding the remaining gravy ingredients for a rich onion gravy.

Fan favorite! Try these yummy pork chops with a side of jalapeno cheese grits.

💭 Things to know

Expert Tip: 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.

👩‍🍳 FAQs

How long does it take to fry thick pork chops?

Cooking time is a little longer for really thick pork chops. As long as your oil is at the proper temperature, thin chops will take about 2-3 minutes on each side, and thick ones will take around 4-5 minutes per side. Add another minute or two of cook time for bone-in chops.

How do I know when the pork chops are done?

Using a meat thermometer is the best way (and most accurate way) to check for doneness! Most people know that the internal temperature of pork needs to reach 160 degrees F to be considered safe for eating. However, the USDA released updated guidelines saying you can safely eat pork once it's reached 145 degrees F.

How do I use the meat thermometer?

For best results, insert the tip of the thermometer into the thickest part of each chop, near the center of the meat. Don't push it all the way through to the pan, or you'll get an inaccurate reading!

My mom's gravy recipe uses heavy cream. Can I substitute that for the water?

I probably wouldn't substitute the entire measurement of water with the heavy cream, but if you've got some to use up, go ahead! The cream makes the gravy taste a little sweeter, so you might want to add additional salt and black pepper after taste testing.

Oops—I dumped out the drippings before I saw to use them for the gravy! Help!

No worries! You can use ¼ cup of butter instead. It won't have quite the same flavor, but I've also never heard anyone complain about the taste of butter! Yum!

Closeup of finished pork chop.

📚 Related recipes

  • Slow Cooker Pork Chops with braised cabbage is a hearty, easy dinner recipe that doesn't even need sides—just cook, serve, and devour!
  • Crisp, flavorful breading and ultra-tender meat are two features of this Chicken Fried Steak. The thick, creamy gravy seals the deal: it's delish!
  • Sweet and tangy, these Easy Pork Chops with Honey Garlic Glaze don't take much time to prep and simmer all day in the crockpot for fork-tender goodness in every bite!
  • Closeup of pizza cups filled with ground beef, pepperoni, olives, pizza sauce, and cheese.
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    Crock Pot Honey Garlic Pork Chops
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🍽️ Serve with...

Any of these side dishes for chicken fried steak will also go well with these pork chops!

  • Red Skin Mashed Potatoes
  • Southern Green Beans
  • Red Velvet Cake

If you're tired of mashed potatoes, or you've got summer squash running out of your ears this cheesy squash casserole is the perfect side dish!

🥄 Restless Chipotle recommends

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

You'll need the following items to make this recipe successfully.

  • iron skillet
  • whisk
  • instant read thermometer

📞 The last word

This is so satisfying! If I'm not in the mood to make mashed potatoes I like to serve it with creamy Noodles Romanoff. Try it!

Comfort food at its finest! 🤩 Southern fried pork chops and gravy make for a truly delicious dish.

Whether you're a pro in the kitchen or just getting started, this classic dish is sure to bring smiles to the faces of family and friends. Finish dinner off with a square of this decadent buttermilk Texas sheet cake.

What’s your favorite southern comfort food? Let me know in the comments!

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

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

Fried Pork Chops and Gravy

5 from 5 votes
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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 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Servings:8
Calories:255
Author:Marye Audet-White

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 Facts

Calories: 255kcal | Carbohydrates: 26g | Protein: 20g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 88mg | Sodium: 254mg | Potassium: 373mg | Fiber: 1g | Sugar: 1g | Vitamin A: 264IU | Vitamin C: 0.2mg | Calcium: 41mg | Iron: 2mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

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About Marye

Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them.

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Marye Audet-White, founder of Restless Chipotle Media

Hey Y'all, I'm Marye

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NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies. Collector of old cookbooks.

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