Country Fried Pork Chops Recipe – Crispy Southern Comfort with Gravy
These Country Fried Pork Chops with Rich Gravy are the definition of Southern comfort food! Tender pork chops are breaded and pan-fried to golden perfection, then smothered in a creamy, peppery gravy that’s made from scratch. This hearty dish is perfect for Sunday dinners, cozy nights in, or when you’re craving something truly satisfying. Serve with mashed potatoes, biscuits, or your favorite sides for a full comfort meal.
Equipment
- Cast iron or heavy skillet
- Mixing bowls
- Whisk
- Measuring Cups and Spoons
- Tongs
- Paper towels
- Meat thermometer
Ingredients
Pork Chops
- 4 bone-in pork chops (¾ inch thick)
- Salt and pepper to taste
Flour Dredge
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- Optional: pinch of cayenne
Egg Wash
- 2 large eggs
- ½ cup buttermilk or milk
Gravy
- 2 tbsp pan drippings
- 2 tbsp all-purpose flour
- 1½ cups milk or cream
- ½ tsp black pepper
- Optional: 1 tbsp bacon fat, fresh thyme or parsley
Instructions
- Prep the Pork Chops Pat pork chops dry and season with salt and pepper.
- Set Up Dredging Station In one bowl, mix flour with garlic powder, onion powder, paprika, salt, pepper, and cayenne if using. In another bowl, whisk eggs with buttermilk.
- Dredge the Chops Dip each chop in flour, then egg wash, then back in flour. Press gently to coat well. Let sit for 10 minutes to help crust adhere.
- Pan-Fry the Chops Heat ¼ inch oil in a skillet over medium heat. Fry chops in batches, 3–4 minutes per side, until golden and internal temp reaches 145°F. Transfer to paper towels.
- Make the Gravy Pour off excess oil, leaving 2 tbsp drippings. Add flour and whisk to form a roux. Slowly add milk, whisking until smooth. Simmer until thickened. Season with pepper and optional bacon fat or herbs.
- Serve Plate chops and spoon gravy over top. Garnish with fresh herbs or cracked pepper.
Notes
- Use a meat thermometer to avoid overcooking.
- Let dredged chops rest before frying for better crust.
- Cast iron gives the best sear and even heat.
- Add a splash of chicken broth to gravy for extra depth.
- Store leftovers in an airtight container for up to 3 days.
- Reheat in the oven to preserve crispiness.
- Gravy can be made ahead and reheated separately.