Country Fried Pork Chops with Cream Gravy
Indulge in classic Southern comfort food with these Country Fried Pork Chops with Cream Gravy—a hearty, homemade dish that's perfect for weeknight dinners or special occasions. Tender pork chops, seasoned with a flavorful blend of garlic powder, paprika, and black pepper, are double-dredged in flour for a crispy golden crust and pan-fried to perfection. The star of the dish is the luscious cream gravy, made from pan drippings, butter, and whole milk, whisked into a silky, savory sauce that adds rich decadence to every bite. Ready in just 40 minutes, this easy recipe pairs beautifully with creamy mashed potatoes or fresh green beans for a comforting meal that captures the essence of Southern hospitality.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Pork chops (bone-in or boneless)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1.5 cups All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk (for egg wash)
- 0.25 cup Canola oil or vegetable oil
- 2 tablespoons Butter (for gravy)
- 2 tablespoons All-purpose flour (for gravy)
- 2 cups Whole milk (for gravy)
- 0.5 teaspoon Salt (for gravy)
- 0.5 teaspoon Black pepper (for gravy)
Instructions
Season both sides of the pork chops with salt, black pepper, garlic powder, and paprika.
Set up a breading station with two shallow bowls: one with 1.5 cups of all-purpose flour, and the other with eggs whisked with 2 tablespoons of milk.
Dredge each pork chop in the flour, then dip in the egg wash, and finally dredge again in the flour. Press the flour coating firmly onto the pork chops to ensure a good crust.
In a large skillet, heat the canola or vegetable oil over medium heat until shimmering.
Pan-fry the pork chops in batches, cooking each side for 3–4 minutes or until golden brown and fully cooked (internal temperature should reach 145°F). Remove pork chops from the skillet and place them on a paper towel-lined plate to drain excess oil.
For the cream gravy, reduce the heat to medium-low and carefully pour off most of the oil from the skillet, leaving about 1–2 tablespoons along with any browned bits.
Melt 2 tablespoons of butter in the skillet. Sprinkle in 2 tablespoons of flour and whisk constantly to form a roux. Cook for 1–2 minutes until lightly golden and fragrant.
Gradually add 2 cups of whole milk to the roux, whisking continuously to avoid lumps. Cook for 3–5 minutes until the gravy thickens to your desired consistency.
Season the gravy with salt and black pepper to taste.
Serve the pork chops hot with the cream gravy spooned generously over the top. Pair with mashed potatoes or green beans for a complete meal.
Nutrition Facts
Calories |
2968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.4 g | 215% | |
| Saturated Fat | 53.2 g | 266% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 787 mg | 262% | |
| Sodium | 4115 mg | 179% | |
| Total Carbohydrate | 181.9 g | 66% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 27.1 g | ||
| Protein | 163.2 g | 326% | |
| Vitamin D | 9.2 mcg | 46% | |
| Calcium | 782 mg | 60% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2595 mg | 55% | |
*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.
