Fried Breakfast Chops with Gravy
Wake up your taste buds with these crispy, golden-brown Fried Breakfast Chops with Gravy—a hearty, Southern-inspired dish that brings comfort to your morning table. Bone-in pork chops, perfectly seasoned with a flavorful blend of paprika, garlic powder, and onion powder, are double-dredged in buttermilk and flour for an irresistibly crunchy coating. Pan-fried to perfection, these savory chops are served with a rich and creamy homemade gravy, made right in the skillet for an extra burst of flavor. Whether paired with flaky biscuits, runny eggs, or crispy hash browns, this indulgent breakfast recipe delivers satisfying warmth with every bite. Perfect for weekend brunches or a special morning treat, this dish is a must-try for fans of Southern breakfast classics!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops (about 1 inch thick)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup buttermilk
- 0.5 cup vegetable oil (for frying)
- 2 tablespoons unsalted butter
- 2 cups milk (for gravy)
- 2 tablespoons additional all-purpose flour (for gravy)
- 0.5 teaspoon salt (for gravy, to taste)
- 0.5 teaspoon black pepper (for gravy, to taste)
Instructions
Begin by preparing the pork chops. Pat them dry with paper towels and season lightly with salt and black pepper on both sides.
In a shallow dish, mix 1 cup of all-purpose flour with paprika, garlic powder, onion powder, 1 teaspoon of salt, and 1 teaspoon of black pepper.
Pour the buttermilk into a separate shallow dish for dipping.
Dredge each pork chop in the seasoned flour mixture, then dip it into the buttermilk to coat completely. Return the pork chop to the flour mixture, pressing it in to ensure a thick and even coating. Repeat with all the chops and set them aside on a plate.
In a large skillet, heat 0.5 cup of vegetable oil over medium-high heat. Once the oil is hot (but not smoking), carefully add the pork chops to the skillet in a single layer. Fry for about 4-5 minutes per side, or until golden brown and cooked through. Remove the chops and set them on a paper towel-lined plate to drain any excess oil.
To make the gravy, reduce the heat to medium and remove all but about 2 tablespoons of oil from the skillet (keep the browned bits in the pan for flavor). Add 2 tablespoons of unsalted butter to the skillet and melt it.
Whisk in 2 tablespoons of flour and cook for 1-2 minutes to create a roux. Slowly pour in 2 cups of milk while constantly whisking to prevent lumps.
Continue to cook the gravy, whisking frequently, until it thickens to your desired consistency (about 5-7 minutes). Season with 0.5 teaspoon of salt and 0.5 teaspoon of black pepper, or to taste.
Serve the fried pork chops hot, smothered in the creamy gravy. Pair with biscuits, eggs, or hash browns for a complete breakfast meal.
Nutrition Facts
Calories |
3062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.0 g | 273% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 409 mg | 136% | |
| Sodium | 4166 mg | 181% | |
| Total Carbohydrate | 146.9 g | 53% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 36.7 g | ||
| Protein | 144.4 g | 289% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 989 mg | 76% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2788 mg | 59% | |
*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.
