Fried Pork Chops with Cream Gravy
Crispy, golden-brown breaded pork chops served with a rich, peppery white cream gravy. A Southern comfort classic with a perfect balance of crunch and velvety sauce.
Nutrition
Calories: 650cal
Carbohydrate: 35g
Protein: 42g
Fat: 38g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
15 min Prep
20 min Cook
35 min Total
4 Servings
Ingredients
- 4 bone-in pork chops (1/2 inch thick)
- 1.5 cups all-purpose flour (divided)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1.5 tsp kosher salt (divided)
- 1 tsp black pepper (divided)
- 2 large eggs
- 1/4 cup whole milk
- 1.5 cups vegetable oil (for frying)
- 2 tbsp unsalted butter
- 2 cups whole milk (for gravy)
- 1/4 tsp cayenne pepper (optional)
Instructions
- Prep pork chops: Place chops between plastic wrap. Pound with meat mallet to 1/4-inch even thickness. Pat dry with paper towels.
- Make dredging stations: 1) Mix 1 cup flour, garlic powder, onion powder, 1 tsp salt, and 1/2 tsp black pepper in shallow dish. 2) Whisk eggs and 1/4 cup milk in second dish. 3) Place remaining 1/2 cup flour in third dish.
- Bread chops: Dredge each chop in seasoned flour, dip in egg mixture, then coat in plain flour. Press firmly to adhere. Let rest 5 minutes.
- Fry pork chops: Heat oil in skillet to 350°F. Fry 2 chops at a time for 3-4 minutes per side until golden. Drain on wire rack. (Tip: Maintain oil temperature between 325-350°F – if too hot, reduce heat)
- Make gravy: Pour out all but 2 tbsp oil from skillet. Melt butter over medium heat. Whisk in 2 tbsp reserved seasoned flour. Cook 1 minute until blonde roux forms.
- Finish gravy: Gradually whisk in 2 cups milk. Cook 5-7 minutes, stirring constantly until thickened. Stir in 1/2 tsp salt, 1/2 tsp black pepper, and cayenne (if using). Taste and adjust seasoning.
- Serve: Spoon gravy over pork chops immediately. Best served hot with mashed potatoes or biscuits.