These Country Fried Pork Chops with Rich Gravy are a Southern-style classic, offering tender, juicy pork chops encased in a crispy, golden crust and finished with a creamy, flavorful gravy. This hearty, down-home meal is perfect for a weeknight dinner or a comforting weekend feast—simple, satisfying, and packed with nostalgic flavor.
Why You’ll Love This Recipe
These pork chops are comfort food at its finest. The buttermilk-egg soak keeps the meat juicy and flavorful, while the seasoned flour coating delivers a perfectly crisp crust. Paired with a rich, savory gravy made from the pan drippings, this dish is both easy to prepare and guaranteed to impress. Serve it alongside your favorite sides for a meal that’s warming, indulgent, and deeply satisfying.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Pork Chops:
4 bone-in pork chops
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 egg, beaten
1 cup buttermilk
Vegetable oil (for frying)
For the Gravy:
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup milk
Salt and pepper, to taste
Directions
- Prepare the Pork Chops
In a shallow bowl, mix together the flour, salt, pepper, and paprika.
In another bowl, whisk the egg and buttermilk together.
Dip each pork chop into the egg mixture, then dredge in the seasoned flour. Press the flour onto the surface to ensure a thick, even coating. Set aside.
- Fry the Pork Chops
Heat about 1/2 inch of vegetable oil in a large skillet over medium heat until hot but not smoking.
Carefully place the pork chops into the skillet. Fry for 5–7 minutes per side, or until golden brown and cooked through (internal temperature of 145°F).
Remove the pork chops from the skillet and let them drain on a paper towel-lined plate. Keep warm while you prepare the gravy.
- Make the Gravy
Pour off excess oil, leaving about 2 tablespoons in the skillet.
Whisk in 2 tablespoons of flour. Cook over medium heat for 1 minute, stirring constantly to create a roux.
Gradually add the chicken broth and milk, whisking to prevent lumps.
Simmer the mixture, whisking frequently, until the gravy thickens, about 3–5 minutes. Season with salt and pepper to taste.
- Serve
Place the pork chops on a serving platter.
Generously spoon the gravy over the top.
Serve with mashed potatoes, green beans, or biscuits for a complete Southern-style meal.
Servings and Timing
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 40 minutes
Servings: 4
Variations
Boneless Option: Use boneless pork chops if preferred. Adjust cooking time to avoid overcooking.
Spicy Kick: Add cayenne pepper or hot sauce to the buttermilk mixture for heat.
Herb Gravy: Stir in fresh thyme or rosemary to the gravy for extra depth.
Cornmeal Coating: Add 1/4 cup of cornmeal to the flour for a heartier crust.
Country Chicken: Swap pork for chicken breasts or thighs using the same method.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place pork chops on a baking sheet and warm in a 350°F (175°C) oven until heated through, about 10–12 minutes. Reheat gravy separately on the stovetop, adding a splash of milk or broth if needed to loosen the consistency.
FAQs
Can I make this recipe with boneless pork chops?
Yes, boneless chops work well. Just be mindful of cooking time as they can dry out more easily.
How do I keep the coating from falling off?
Ensure the pork chops are well coated and let them rest for a few minutes after dredging to help the flour adhere.
Can I make the gravy ahead of time?
Yes, you can prepare the gravy in advance and reheat it gently on the stovetop, stirring frequently.
What kind of oil is best for frying?
Vegetable oil or canola oil are ideal due to their high smoke points and neutral flavor.
Can I bake the pork chops instead?
For a healthier alternative, you can bake the coated chops at 400°F (200°C) for about 25–30 minutes, flipping halfway through.
How do I ensure the pork is juicy?
Use a meat thermometer to avoid overcooking—remove from heat when the internal temp reaches 145°F.
Can I use pre-seasoned flour?
You can, but adjusting your own seasoning allows better control over the flavor.
Is it okay to skip the buttermilk?
Buttermilk helps tenderize the pork and adds flavor. If unavailable, use milk mixed with 1 tablespoon of lemon juice or vinegar.
What should I serve with this?
Classic sides like mashed potatoes, collard greens, cornbread, or mac and cheese pair perfectly.
Can I freeze the cooked pork chops?
Yes, freeze them in an airtight container for up to 2 months. Reheat in the oven for best results.
Conclusion
Country Fried Pork Chops with Rich Gravy is a timeless dish that delivers bold flavor, crisp texture, and cozy comfort in every bite. With its easy preparation and classic Southern flair, this recipe is a guaranteed hit for family dinners, casual gatherings, or whenever you’re craving a satisfying home-cooked meal.
Country Fried Pork Chops with Rich Gravy
- Total Time: 40 minutes
- Yield: 4-servings
- Diet: Vegetarian
Description
These Country Fried Pork Chops are the epitome of Southern comfort food—crispy, golden pork chops topped with a rich, creamy gravy. This hearty and flavorful meal is perfect for weeknights or special occasions, especially when served with mashed potatoes or biscuits.
Ingredients
For the Pork Chops:
-
4 bone-in pork chops
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1 cup all-purpose flour
-
1 teaspoon salt
-
1/2 teaspoon black pepper
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1/2 teaspoon paprika
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1 egg, beaten
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1 cup buttermilk
-
Vegetable oil (for frying)
For the Gravy:
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2 tablespoons all-purpose flour
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1 cup chicken broth
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1 cup milk
-
Salt and pepper, to taste
Instructions
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Prep the Pork Chops:
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Mix flour, salt, pepper, and paprika in a shallow dish.
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In another bowl, whisk the egg with buttermilk.
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Dip pork chops in egg mixture, then dredge in flour mixture, pressing to coat well. Set aside.
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Fry the Pork Chops:
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Heat ½ inch oil in a skillet over medium heat.
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Fry chops 5–7 minutes per side until golden brown and 145°F inside.
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Drain on paper towels and keep warm.
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Make the Gravy:
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Pour off excess oil, keeping 2 tbsp in the skillet.
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Whisk in flour and cook 1 minute.
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Slowly add broth and milk, whisking to avoid lumps. Simmer 3–5 minutes until thickened.
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Season with salt and pepper.
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Serve:
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Plate pork chops and ladle gravy on top.
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Serve with mashed potatoes, green beans, or biscuits.
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Notes
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Use pork chops ¾–1 inch thick for juicy, tender results.
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Thin the gravy with extra broth or milk if needed.
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Try adding a pinch of cayenne or hot sauce for a kick.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
