Southern Fried Pork Chops with Country Gravy Recipe

Make perfectly crispy southern fried pork chops with this easy recipe. Boneless chops are dredged in seasoned flour and pan-fried to golden perfection. Juicy, tender, and ready in 30 minutes for dinner.

Southern Fried Pork Chops are a down-home classic that screams comfort food. These chops are coated in a batter of flour and cornmeal, creating a golden, crispy crust that crackles with every bite. Inside, the pork stays tender and juicy thanks to a dip in tangy buttermilk. Fried in a skillet until beautifully browned, the chops are cooked in minutes. But the real indulgence is a smooth flour roux that is cooked with the creaminess of buttermilk, transforming it into a thick and rich gravy. This is a perfect weeknight meal or when you are short on time.

Southern Fried Pork Chops with Country Gravy Recipe

This juicy southern classic fried pork chops recipe is a staple for any home cook looking to bring authentic flavor to the table. If you try it, let me know how it turns out! Happy Cooking.

If you are craving that classic Southern comfort food, this Southern fried pork chop recipe is your go-to. These pork chops come out crispy on the outside, tender and juicy on the inside, thanks to a simple buttermilk marinade, seasoned flour dredge, and perfect pan-frying technique. Inspired by traditional Mississippi and soul food, it is an easy weeknight dinner. Ready in about 30 minutes, this recipe serves up golden-brown perfection every time.

Whether you are new to frying pork chops or a seasoned home cook, this recipe walks you through the easy steps for (nearly) foolproof results.

Want to make a meal of it? These southern-fried pork chops go well with this rustic homemade bread, cheese grits pie, and spicy oven-roasted okra. This southern sweet lemonade cocktail is a refreshing drink. This simple meal of southern food is a treat for the taste buds!

This pan-fried pork chops recipe is pure comfort food. This simple recipe is an easy weeknight meal that is ready in no time flat and results in juicy pork chops the whole family will enjoy. This recipe is sure to become a family favorite.

Tips and variations for making this southern fried pork chops recipe:

● What to add to the seasoned flour? Other spices that can be added to the flour mixture for a different taste are Creole seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper, and/or seasoned salt. You can put a little hot sauce on them while serving in place of, or in addition to, the gravy.
● If you don’t have a proper meat mallet, that’s okay. You just need something heavy and food-safe. I have used a rolling pin as a mallet in the past. It can really help get all of your frustrations out.
● I used a cast-iron pan because I find that it holds the heat more consistently than a classic frying pan. But don’t worry, if you do not have one, this will work in a regular frying pan (large skillet); you may have to watch the temperature a little closer.
● If you do not have buttermilk, add a tablespoon of white vinegar to a measuring cup. Add enough milk to reach the 1-cup mark. Leave undisturbed for 5 minutes and then stir and use.
● If you do not have buttermilk, a great thing to keep on hand is powdered buttermilk that you keep – in powdered form – this is powdered buttermilk. We keep it in the fridge and make as needed. We have this on hand all the time. You can buy it online, at your local Amish store (which is where we purchase it), or at your local grocery store, which may carry it.
● The oil must be maintained at a consistent temperature. If it is too hot, it will not cook the inside. If it is too cold, the chops will be very oily. To keep the temperature consistent, do not crowd the pan.
● If you are frying in batches, keep the cooked chops warm by placing the dripping rack over a cookie sheet and pop it in a preheated oven set to 250 degrees Fahrenheit. This will keep the outside crispy.
● Use vegetable or canola oil for frying. These oils have high smoke points and won’t interfere with the flavor of the pork chops or the gravy.
● This recipe can be used with boneless chicken thighs, too. Bone-in pork chops can also work, just watch to make certain they are thoroughly cooked.
● I have not tried this recipe with an air fryer, so I am not sure that it will work. An air fryer works well for reheating leftover fried pork chops, though.
● Store leftovers, either covered or in an airtight container in the fridge for up to 5 days. Reheat in an oiled frying pan at medium heat until cooked through. This will help to retain the crispiness.
● You can freeze these chops in an airtight container for up to 3 months. Thaw in the fridge and heat in a lightly oiled frying pan when you are ready to serve.

Southern Fried Pork Chops with Country Gravy Recipe Ingredient List:

● 4 boneless Pork Chops
● 1 teaspoon Salt
● ½ teaspoon Black Pepper
● 1 cup Buttermilk, divided
● ½ cup plus 2 tablespoons All Purpose flour, divided
● ½ cup Yellow Cornmeal
● 2 Tablespoons Vegetable Oil (you can use the oil from frying)
● 1 Tablespoon unsalted Butter
● ½ cup Whole Milk
● Salt, to taste
● Pepper, to taste

Southern Fried Pork Chops with Country Gravy Mise en Place:

● Large Measuring Cup
● Measuring Spoons
● Meat Mallet
● Large Shallow Dishes
● Fork
● Cutting Board
● Cast-Iron Skillet
● Meat Thermometer
● Cooling Rack

Southern Fried Pork Chops with Country Gravy Recipe Directions:

1. Use a meat mallet to pound the pork chops until they are 1 inch thick. Season the chops with salt and pepper.

2. Pour ½ cup of the buttermilk into a large shallow dish.

3. In a separate shallow bowl, whisk together the ½ cup of flour and the cornmeal.

4. Set aside the remaining buttermilk for use later.

5. Dip the pork chops into the buttermilk, coating all sides. Allow the excess to drip off, and then submerge the chop into the cornmeal and flour mixture. Dredge the pork chops. Be sure to thoroughly coat all sides (I use a fork to lift more cornmeal mixture up the sides of the pork chop).
6. Place the battered chops in a single layer on a cutting board or a piece of parchment and let them sit for 10 minutes.

7. While the chops are sitting, fill your cast-iron pan halfway with vegetable or canola oil.
8. Heat the oil over medium heat until you reach a temperature of 350 degrees Fahrenheit. Use a meat thermometer to keep an eye on the temperature.

9. Place the pork chops in the hot oil and fry the pork chops until golden brown, about 6-7 minutes, turning halfway through for even cooking. When they are done, remove the chops to drain on a cooling rack.

10. To make the country gravy:

11. Carefully remove the oil from the pan but leave 2 tablespoons behind. Add two tablespoons of flour and the unsalted butter, and whisk until you have a thick paste.

12. Add the remaining buttermilk and the whole milk to the flour paste and heat over medium heat, whisking continuously, until you get a thick gravy. About 4 minutes.

13. Spoon the gravy over the pork chops and serve hot.

Yield: 1

Southern Fried Pork Chops with Country Gravy Recipe

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Southern Fried Pork Chops with Country Gravy Recipe. Make perfectly crispy southern fried pork chops with this easy recipe. Boneless chops are dredged in seasoned flour and pan-fried to golden perfection. Juicy, tender, and ready in 30 minutes for dinner.

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

• 4 boneless Pork Chops
• 1 teaspoon Salt
• ½ teaspoon Black Pepper
• 1 cup Buttermilk, divided
• ½ cup plus 2 tablespoons All Purpose flour, divided
• ½ cup Yellow Cornmeal
• 2 Tablespoons Vegetable Oil (you can use the oil from frying)
• 1 Tablespoon unsalted Butter
• ½ cup Whole Milk
• Salt, to taste
• Pepper, to taste

Instructions

1. Use a meat mallet to pound the pork chops to 1 inch thick. Season the chops with salt and pepper.
2. Pour ½ cup of the buttermilk into a large shallow dish.
3. In a separate shallow bowl, whisk together ½ cup flour and the cornmeal.
4. Set aside the remaining buttermilk for use later.
5. Dip the pork chops into the buttermilk, coating all sides. Allow the excess to drip off, and then submerge the chop into the cornmeal and flour mixture. Dredge the pork chops. Be sure to thoroughly coat all sides (I use a fork to lift more cornmeal mixture up the sides of the pork chop).
6. Place the battered chops in a single layer on a cutting board or a piece of parchment and let them sit for 10 minutes.
7. While the chops are sitting, fill your cast-iron pan halfway with vegetable or canola oil.
8. Heat the oil over medium heat until it reaches 350 degrees Fahrenheit. Use a meat thermometer to monitor the temperature.
9. Place the pork chops in the hot oil and fry them until golden brown, about 6-7 minutes, turning halfway through for even cooking. When they are done, remove the chops to drain on a cooling rack.
10. To make the country gravy:
11. Carefully remove the oil from the pan, but leave 2 tablespoons behind. Add 2 tablespoons of flour and the unsalted butter, whisking until you have a thick paste.
12. Add the remaining buttermilk and the whole milk to the flour paste and then heat over medium heat, whisking continuously, until you get a thick gravy. About 4 minutes.
13. Spoon the gravy over the pork chops and serve hot.

Notes

What to add to the seasoned flour? Other spices that can be added to the flour mixture for a different taste are Creole seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper, and/or seasoned salt. You can put a little hot sauce on them while serving in place of, or in addition to, the gravy.

Recommended Products

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  GreaterGoods Cast Iron Skillet 10 Inch, Pre-Seasoned cast iron with USDA Certified Organic Flax Seed - No Paint, Smooth Non-Stick Ten Inch Cooking Surface, Heirloom Quality

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 680Total Fat: 31gSaturated Fat: 10gUnsaturated Fat: 21gCholesterol: 116mgSodium: 807mgCarbohydrates: 53gFiber: 3gSugar: 5gProtein: 46g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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