Southern Fried Pork Chops with Creamy Pan Gravy
Indulge in the ultimate Southern comfort food with these crispy and golden Southern Fried Pork Chops with Creamy Pan Gravy. Perfectly seasoned bone-in pork chops are dredged in a flavorful blend of flour, spices, and buttermilk, then fried to perfection, creating a crunchy crust that locks in juice and tenderness. The crowning touch is a rich and velvety pan gravy, made from the savory drippings and enriched with heavy cream for a luxurious finishing touch. Ready in just 45 minutes, this recipe is the epitome of down-home cooking and pairs beautifully with mashed potatoes, collard greens, or buttery biscuits. Whether you're looking for a hearty weeknight dinner or a soul-satisfying showstopper, these southern-style pork chops deliver bold flavor in every bite!
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 1.5 cups All-purpose flour
- 2 teaspoons Salt
- 1.5 teaspoons Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 2 large Eggs
- 0.5 cups Buttermilk
- 0.5 cups Vegetable oil
- 2 tablespoons Butter
- 2 cups Chicken stock
- 0.5 cups Heavy cream
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Season the pork chops generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper on both sides. Let them sit at room temperature for 10 minutes.
In a large bowl, combine the flour, 1 teaspoon of salt, 1 teaspoon of black pepper, garlic powder, onion powder, and paprika. Mix well to create the seasoned flour.
In a separate bowl, whisk together the eggs and buttermilk until fully combined.
Dip each pork chop into the egg mixture, allowing the excess to drip off, and then coat it thoroughly with the seasoned flour. Press the flour onto the chop to ensure a thick and even coating. Repeat with all pork chops.
Heat the vegetable oil in a large skillet over medium heat until it reaches 350°F (175°C). You can test by dropping a small amount of flour into the oil; it should sizzle immediately.
Carefully add the pork chops to the skillet, cooking in batches if necessary to avoid overcrowding. Fry for 3-4 minutes per side, or until golden brown and the internal temperature reaches 145°F (63°C). Remove the pork chops and place them on a wire rack or paper towels to drain.
Discard all but 2 tablespoons of the oil from the skillet. Add the butter to the skillet and let it melt, scraping up any browned bits from the bottom of the pan.
Stir in 2 tablespoons of the seasoned flour mixture (reserved from dredging) and cook for 1-2 minutes to create a roux.
Slowly whisk in the chicken stock, ensuring there are no lumps. Bring the mixture to a simmer and cook until thickened, about 3-4 minutes.
Stir in the heavy cream and reduce heat to low. Simmer for another 2 minutes, seasoning with additional salt and pepper to taste.
Serve the fried pork chops with the creamy pan gravy poured over the top. Garnish with fresh parsley if desired, and enjoy!
Nutrition Facts
Calories |
894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 16.6 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 1224 mg | 53% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 2.6 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 102 mg | 8% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 504 mg | 11% | |
*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.
