Fried Pork Chops and Gravy
Transform your weeknight dinner into a comforting Southern classic with this irresistible Fried Pork Chops and Gravy recipe. Juicy, bone-in pork chops are seasoned with a flavorful blend of garlic powder, paprika, and black pepper, then coated in a golden, crispy crust achieved through a double dredge in flour and egg wash. Pan-fried to perfection, these chops are served with a rich and creamy homemade gravy, created right in the skillet using savory pan drippings, chicken broth, and a touch of heavy cream. This hearty dish comes together in just 45 minutes, making it perfect for a satisfying family meal. Serve it up with mashed potatoes or your favorite veggies, and don’t forget a sprinkle of fresh parsley for a pop of color and flavor. Whether you're craving comfort food or want to impress guests, these fried pork chops with gravy are guaranteed to steal the spotlight.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1.5 cups All-purpose flour
- 1 teaspoon Paprika
- 2 large Eggs
- 0.25 cup Milk
- 0.5 cup Vegetable oil
- 2 tablespoons Butter
- 2 cups Chicken broth
- 0.5 cup Heavy cream
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Pat the pork chops dry with paper towels and season both sides evenly with salt, black pepper, and garlic powder.
In a shallow dish, mix the all-purpose flour and paprika. In another shallow dish, whisk together the eggs and milk until well combined.
Dip each pork chop into the flour mixture, coating it evenly. Dip it into the egg mixture, and then return it to the flour mixture, pressing lightly to adhere the coating. Repeat for all pork chops.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully place the coated pork chops in the skillet and fry for 4-5 minutes per side, or until golden brown and fully cooked with an internal temperature of 145°F (63°C). Work in batches if necessary to avoid overcrowding the pan.
Remove the pork chops from the skillet and place them on a plate lined with paper towels to drain any excess oil. Tent them loosely with aluminum foil to keep warm.
Drain most of the oil from the skillet, leaving about 2 tablespoons and the brown bits at the bottom for flavor. Add the butter to the skillet and let it melt over medium heat.
Whisk in 2 tablespoons of the remaining seasoned flour (from the dredging process) and cook for 1-2 minutes to form a roux, stirring constantly to avoid burning.
Slowly pour in the chicken broth while whisking continuously to prevent lumps. Bring the mixture to a simmer and cook until thickened, about 3-4 minutes.
Stir in the heavy cream and adjust the seasoning with additional salt and pepper to taste. Let the gravy simmer for another 1-2 minutes.
Serve the fried pork chops hot, smothered with the creamy gravy. Garnish with fresh parsley if desired. Pair with mashed potatoes or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 928 mg | 40% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 1.3 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 79 mg | 6% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 573 mg | 12% | |
*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.
