Description
Sizzling Southern Fried Pork Chops with Creamy Gravy bring Southern comfort right to your dinner table with crispy, golden-brown goodness. Tender pork chops smothered in rich, velvety gravy will make your family crowd around the plate with eager smiles.
Ingredients
Scale
Main Ingredients:
- 4 pork chops (bone-in)
- 1 cup all-purpose flour
- ½ cup buttermilk
- 1 cup milk
Seasoning Ingredients:
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt
- Pepper
Cooking Ingredients:
- Vegetable oil
- 2 tablespoons pan drippings
- 2 tablespoons all-purpose flour
Instructions
- Mix 1 cup flour, 1 teaspoon garlic powder, 1 teaspoon paprika, salt, and pepper in a shallow dish, creating a flavorful seasoned coating for your pork chops.
- Dunk each of the 4 bone-in pork chops into ½ cup buttermilk, then thoroughly coat them in the seasoned flour mixture, ensuring every inch is covered.
- Pour enough vegetable oil into a skillet to reach about ¼ inch depth and heat over medium-high heat to 350°F. Carefully place the coated pork chops in the hot oil.
- Fry the pork chops for 5-7 minutes on the first side until a deep golden brown crust forms, then flip and cook an additional 5-7 minutes until the internal temperature reaches 145°F.
- Transfer the crispy pork chops to a paper towel-lined plate to drain excess oil, allowing them to rest and stay warm.
- In the same skillet, reserve 2 tablespoons of the pan drippings and discard the remaining oil.
- Sprinkle 2 tablespoons flour into the drippings and whisk continuously over medium heat for 1-2 minutes until the mixture turns light brown.
- Slowly pour 1 cup milk into the skillet, whisking constantly to prevent lumps and create a smooth, creamy gravy.
- Simmer the gravy for 3-4 minutes until it thickens, then season with salt and pepper to your taste preference.
- Generously ladle the hot gravy over the crispy pork chops and serve immediately while everything is piping hot.
Notes
- Use a cast-iron skillet for the best golden-brown crust and even heating on the pork chops.
- Let buttermilk sit on the meat for a few minutes before dredging to help the seasoned flour stick better and create a crispier coating.
- Check the internal temperature of the pork chops with a meat thermometer to ensure they reach 145°F for safe and juicy results.
- For a gluten-free version, swap regular flour with almond flour or cornstarch in both the coating and gravy preparation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Fried
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 35 g
- Cholesterol: 110 mg