Breaded Pork Chops with Sour Cream Dill Gravy
Crispy, golden breaded pork chops paired with a luxurious sour cream dill gravy make this recipe an irresistible comfort food classic. Tender pork chops are coated in a flavorful blend of seasoned flour, egg, and breadcrumbs, then pan-fried to perfection for a crisp and juicy bite. The star of the dish is the velvety homemade gravy, crafted with chicken broth, tangy sour cream, and fresh dill, offering a bright and creamy contrast to the crunchy coating. Ready in under an hour, this satisfying meal is perfect for any weeknight dinner or special family gathering. Serve these breaded pork chops with mashed potatoes or steamed veggies, and watch them become a foolproof favorite! Keywords: breaded pork chops, sour cream dill gravy, crispy pork chops, comfort food dinner recipe.
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Recipe Information
Ingredients
- 4 pieces Pork chops (bone-in or boneless)
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 2 large Eggs
- 2 tablespoons Milk
- 2 cups Breadcrumbs (plain or seasoned)
- 1 cup Vegetable oil or neutral frying oil
- 2 tablespoons Butter
- 1.5 cups Chicken broth
- 1 cup Sour cream
- 2 tablespoons Fresh dill (chopped)
Instructions
Place the pork chops on a cutting board and pat them dry with paper towels. If desired, use a meat mallet to lightly pound the chops for even thickness.
In a shallow bowl or plate, combine the flour, salt, black pepper, paprika, and garlic powder. Mix well.
In a separate shallow bowl, whisk together the eggs and milk until combined.
In a third shallow bowl, place the breadcrumbs.
Dredge each pork chop in the flour mixture, ensuring an even coating. Shake off any excess.
Dip the floured pork chop into the egg mixture, then coat it with breadcrumbs, pressing the crumbs gently to adhere. Set aside on a clean plate and repeat with the remaining chops.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot (around 350°F or when breadcrumbs sizzle immediately upon contact), carefully add the pork chops.
Cook the pork chops for 4–5 minutes per side, or until golden brown and the internal temperature reaches 145°F. Adjust heat as necessary to prevent burning. Transfer cooked chops to a plate lined with paper towels and tent with foil to keep warm.
Reduce the heat to medium and discard most of the oil from the skillet, leaving about 1–2 tablespoons behind.
Add butter to the skillet and let it melt. Stir in 2 tablespoons of the seasoned flour mixture used earlier and cook for 1–2 minutes, stirring constantly.
Gradually add the chicken broth, whisking continuously to prevent lumps. Simmer the mixture for 2–3 minutes until slightly thickened.
Lower the heat and stir in the sour cream and chopped dill. Cook for 1–2 more minutes, stirring gently, until the gravy is smooth and creamy. Do not let it boil.
Serve the breaded pork chops hot, topped with the sour cream dill gravy. Garnish with extra dill if desired. Enjoy!
Nutrition Facts
Calories |
4274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 325.3 g | 417% | |
| Saturated Fat | 80.2 g | 401% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 556 mg | 185% | |
| Sodium | 5251 mg | 228% | |
| Total Carbohydrate | 273.2 g | 99% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 26.6 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 548 mg | 42% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 956 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
