Why You’ll Love This Recipe
This classic dish combines simple ingredients to create a meal that’s both indulgent and nostalgic. The pork chops are dredged in seasoned flour, fried to crispy perfection, and then topped with a luscious, homemade gravy made from the pan drippings. It’s budget-friendly, easy to prepare, and pairs beautifully with mashed potatoes, collard greens, or cornbread. Best of all, it’s made with ingredients you likely already have in your kitchen, making it perfect for any night of the week.
Print
Country Fried Pork Chops with Rich Gravy: Classic Southern Comfort Made Easy
- Total Time: 40 mins
- Yield: 4 servings
- Diet: Halal
Description
These Country Fried Pork Chops with Rich Gravy are golden, crispy, and tender — coated in a seasoned flour crust and smothered in creamy pan gravy for the ultimate Southern comfort meal.
Ingredients
- 4 boneless pork chops (about 1-inch thick)
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup vegetable oil (for frying)
- For Gravy:
- 2 tbsp flour (reserved from dredging)
- 2 tbsp butter or pan drippings
- 1 1/2 cups whole milk
- 1/2 cup chicken broth
- Salt and black pepper, to taste
Instructions
- Pound pork chops lightly to even thickness, then pat dry with paper towels.
- In a shallow dish, mix flour, salt, pepper, garlic powder, paprika, and cayenne.
- In another bowl, whisk eggs and buttermilk together.
- Dredge each pork chop in the flour mixture, dip into the egg mixture, then coat again in flour. Press the flour in to form a good crust.
- Heat vegetable oil in a large skillet over medium heat. Fry pork chops for 4–5 minutes per side, or until golden brown and cooked through (internal temperature 145°F / 63°C). Transfer to a paper towel-lined plate to rest.
- To make the gravy, pour off excess oil, leaving about 2 tablespoons of drippings in the skillet. Stir in butter and sprinkle 2 tablespoons of flour into the pan.
- Whisk and cook for 1–2 minutes until golden brown. Slowly pour in milk and chicken broth, whisking constantly until smooth.
- Simmer until the gravy thickens, about 3–5 minutes. Season with salt and pepper to taste.
- Serve pork chops topped with warm gravy and garnish with parsley if desired.
Notes
- Use bone-in pork chops for extra flavor and juiciness.
- For a lighter version, pan-sear instead of deep-frying.
- Add a dash of hot sauce to the gravy for a Southern kick.
- Pair with mashed potatoes, green beans, or biscuits for a complete comfort meal.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Southern American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Bone-In or Boneless Pork Chops
The star of the show—choose chops about ¾ to 1 inch thick for juicy, tender results.
All-Purpose Flour
Forms the base of the crispy coating and later thickens the gravy.
Buttermilk
Adds tanginess and helps tenderize the pork while helping the coating adhere better.
Eggs
Whisked into the buttermilk to create a perfect dredging mixture for even coating.
Salt and Black Pepper
Classic seasonings that bring out the natural flavor of the pork.
Garlic Powder and Onion Powder
Add savory depth and that signature Southern flavor.
Paprika
Adds mild heat and a hint of smokiness to the coating.
Oil for Frying
Vegetable or canola oil works best for a crisp, golden crust.
Butter
Used in the gravy to enrich its flavor and give it a silky finish.
Whole Milk or Cream
The base of the rich, creamy gravy that perfectly complements the fried pork chops.
Chicken Broth (Optional)
Adds savory depth to the gravy for extra flavor.
Directions
- Prepare the Pork Chops: Pat the pork chops dry with paper towels and season both sides generously with salt and pepper.
- Set Up the Dredging Station: In one shallow dish, combine flour, garlic powder, onion powder, paprika, salt, and pepper. In another bowl, whisk together buttermilk and eggs.
- Coat the Pork Chops: Dip each pork chop in the flour mixture, then in the buttermilk mixture, and finally back into the flour. Press the coating on firmly to help it stick.
- Fry the Pork Chops: Heat about ½ inch of oil in a large skillet over medium heat. When hot, carefully add the pork chops. Fry for 4–5 minutes per side, or until golden brown and cooked through (internal temperature should reach 145°F/63°C). Transfer to a paper towel-lined plate and keep warm.
- Make the Gravy:
- Pour off all but 2 tablespoons of oil from the pan, leaving the flavorful browned bits.
- Add 2 tablespoons of butter and 2 tablespoons of flour to the pan, whisking to form a roux.
- Gradually add milk (and a splash of chicken broth, if desired), whisking constantly until smooth and thickened.
- Season with salt, pepper, and a pinch of paprika. For an extra-creamy gravy, stir in a splash of cream at the end.
- Serve: Place the fried pork chops on a plate and generously spoon the gravy over the top. Garnish with chopped parsley or a sprinkle of black pepper.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4 people and takes about 35 minutes total—15 minutes prep time and 20 minutes cooking time.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the pork chops in a 350°F (175°C) oven for 10–12 minutes to keep them crisp. Warm the gravy separately on the stove over low heat, adding a splash of milk to restore creaminess. This dish also freezes well—store the pork chops and gravy separately for up to 2 months.
Variations and Customizations
Smothered Pork Chops
After frying, return the pork chops to the skillet with the gravy and simmer for 10 minutes for extra tenderness.
Spicy Southern Twist
Add cayenne pepper or hot sauce to the buttermilk mixture for a little heat.
Herb-Infused Gravy
Add fresh thyme, rosemary, or sage to the gravy for an aromatic touch.
Garlic Cream Gravy
Stir roasted garlic or garlic paste into the gravy for a deep, savory flavor.
Crispy Oven-Fried Version
Bake breaded chops on a wire rack at 400°F (200°C) for 25–30 minutes for a lighter, less greasy option.
Bacon Lovers’ Edition
Use a bit of bacon grease in place of oil for an extra smoky flavor.
Cheesy Gravy Upgrade
Stir shredded cheddar or Parmesan into the gravy for a rich, cheesy finish.
Buttermilk Ranch Coating
Mix a tablespoon of ranch seasoning into the flour for a tangy, herby crust.
Country Gravy Style
Use sausage drippings instead of oil for a Southern breakfast twist.
Sweet and Savory Maple Drizzle
Finish the dish with a drizzle of maple syrup for a touch of sweetness that complements the savory gravy.
FAQs
Can I use boneless pork chops?
Yes, boneless chops work well—just adjust the cook time since they may cook faster.
How do I keep the breading from falling off?
Pat the pork dry before dredging, and press the flour mixture on firmly. Avoid overcrowding the pan.
Can I make the gravy ahead of time?
Yes, reheat gently with a splash of milk before serving.
What oil is best for frying?
Use vegetable, canola, or peanut oil—they have high smoke points and neutral flavor.
Can I use pork loin instead of chops?
Yes, just slice it into 1-inch pieces and pound slightly for even cooking.
What sides go best with this dish?
Mashed potatoes, green beans, collard greens, or cornbread are all classic pairings.
How can I make the gravy thicker?
Let it simmer longer, or whisk in a touch more flour or cornstarch slurry.
Can I substitute milk with cream?
Yes, cream makes the gravy even richer and more decadent.
Can I make it gluten-free?
Use gluten-free flour and cornstarch for dredging and gravy thickening.
Can I use an air fryer?
Yes, cook at 400°F (200°C) for 10–12 minutes, flipping halfway through for a crispy texture.
Conclusion
Country Fried Pork Chops with Rich Gravy is Southern comfort at its finest—crispy, juicy pork topped with a silky homemade gravy that’s downright addictive. It’s a meal that brings warmth, nostalgia, and pure satisfaction to the table. Whether you’re serving it for Sunday dinner or a special family gathering, this dish will have everyone asking for seconds. With its simple ingredients and bold flavor, it’s proof that comfort food doesn’t need to be complicated—it just needs to be made with love (and plenty of gravy).
Looking for more tasty recipes? Visit our website for full details and follow us on Pinterest for daily food ideas to save and share