Fried Pork Chops with Brown Milk Gravy
Get ready to savor the ultimate comfort food with this hearty recipe for Fried Pork Chops with Brown Milk Gravy. Perfectly seasoned pork chops are coated in a crispy, golden breading, then fried to juicy perfection for a restaurant-quality main dish. The highlight, however, is the rich and creamy brown milk gravy, made from a buttery roux and infused with chicken broth and whole milk for velvety smoothness. This indulgent pairing is quick and easy, with only 15 minutes of prep time and a few pantry staples. Serve these Southern-style pork chops smothered in gravy alongside fluffy mashed potatoes or your favorite vegetables for a crowd-pleasing, soul-warming meal. This dish is a must-try for those who appreciate classic comfort food recipes with a touch of down-home flavor.
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Recipe Information
Ingredients
- 4 pieces Pork chops (bone-in or boneless)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1.5 cups All-purpose flour
- 2 large Eggs
- 1 cup Milk
- 1 cup Vegetable oil (for frying)
- 2 tablespoons Unsalted butter
- 1 cup Chicken broth
- 1.5 cups Whole milk
- 0.5 teaspoon Salt (for gravy)
- 0.5 teaspoon Black pepper (for gravy)
Instructions
Season both sides of the pork chops with 2 teaspoons of salt, 1 teaspoon of black pepper, garlic powder, and paprika.
Set up a dredging station with two shallow bowls. In the first bowl, add all-purpose flour. In the second bowl, whisk the eggs and 1 cup of milk together.
Coat each pork chop in the flour, then dip into the egg mixture, and coat again with flour. Shake off any excess flour and set aside.
Heat 1 cup of vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully place the pork chops in the skillet, cooking 2-3 at a time, depending on the size of your skillet.
Fry the pork chops for 4-5 minutes on each side or until they are golden brown and cooked through with an internal temperature of 145°F (63°C). Remove and set aside on a plate lined with paper towels to drain excess oil.
Discard all but 2 tablespoons of the frying oil in the skillet. Add 2 tablespoons of unsalted butter and allow it to melt over medium heat.
Whisk in 3 tablespoons of the remaining flour from the dredging station into the skillet to form a roux. Cook the roux for 1-2 minutes until lightly browned and fragrant, stirring constantly.
Slowly pour in 1 cup of chicken broth while whisking to prevent lumps. Follow with 1.5 cups of whole milk, continuing to whisk until the gravy is smooth.
Season the gravy with 0.5 teaspoon of salt and 0.5 teaspoon of black pepper. Simmer for 3-4 minutes or until it thickens to your desired consistency.
Serve the fried pork chops immediately, drizzled generously with the brown milk gravy. Pair with mashed potatoes or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
1176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.2 g | 114% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 1570 mg | 68% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 7.8 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 231 mg | 18% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 785 mg | 17% | |
*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.
