Chicken Fried Pork Chop
Thick-cut pork chops pounded thin, breaded, and fried until golden and crispy—a Southern comfort classic with a tender, juicy interior. Serve with cream gravy and biscuits for pure indulgence.
- Total time
- 30 min
- Servings
- 2
- Calories
- 620
- Protein
- 45g
Ingredients
- 2 chops bone-in pork chops (1 1/2 inches thick)
- 1.5 teaspoons kosher salt
- 1 teaspoon fresh cracked black pepper
- ¾ cup all-purpose flour
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ¾ cup whole buttermilk
- 3 tablespoons vegetable oil (for frying)
- 2 tablespoons reserved pan drippings
- 2 tablespoons all-purpose flour
- 1.25 cups whole milk
- ¼ teaspoon kosher salt
- ¼ teaspoon fresh cracked black pepper
Instructions
- 1
Remove the 2 pork chops from the refrigerator 15 minutes before cooking so they come to room temperature — this ensures even cooking throughout. Pat them completely dry with paper towels.
- 2
Place one pork chop between two sheets of plastic wrap or inside a large zip-top bag. Using a meat mallet, pound the chop to 1/4-inch thickness with firm, even strokes — you want a thin, uniform cutlet, not a mangled mess. Repeat with the second chop. Season both sides generously with 1.5 teaspoons of kosher salt and 1 teaspoon of fresh cracked black pepper.
- 3
In a shallow bowl, whisk together 0.75 cup of all-purpose flour, 0.5 teaspoon of paprika, 0.5 teaspoon of garlic powder, 0.5 teaspoon of onion powder, and 0.25 teaspoon of cayenne pepper — this blend is your seasoning base. Pour 0.75 cup of whole buttermilk into another shallow bowl.
- 4
Set a 12-inch cast iron skillet over medium-high heat. Add 3 tablespoons of vegetable oil and let it heat for 2 minutes until it shimmers and a tiny pinch of flour sizzles immediately on contact — the oil should be around 350°F.
- 5
Working with one pork chop at a time, dip it into the buttermilk until fully coated, letting excess drip back into the bowl — this moisture helps create a crispy crust. Then dredge it thoroughly in the seasoned flour, coating both sides and pressing gently so the flour adheres. Tap off any excess flour and place the breaded chop on a clean plate. Repeat with the second chop.
- 6
Carefully lay both breaded pork chops into the hot oil — you should hear an immediate, vigorous sizzle. Don't move them for 3-4 minutes. You're looking for the bottom to turn deep golden brown and develop a crispy crust that releases easily from the pan.
- 7
Flip the chops with a fish spatula and cook the second side for another 3-4 minutes until it's the same deep golden brown. The internal temperature should reach 145°F when measured with an instant-read thermometer inserted into the thickest part of the meat.
- 8
Transfer the pork chops to a paper towel–lined plate to drain any excess oil. They'll continue to cook slightly while cooling — this is carryover cooking. Rest for 3 minutes before serving.
- 9
Do not wash the skillet — those brown bits are liquid gold. Lower the heat to medium and carefully pour off all but 2 tablespoons of the oil and pan drippings back into the pan.
- 10
Sprinkle 2 tablespoons of all-purpose flour over the hot oil and drippings. Whisk constantly for 1-2 minutes, scraping up the flavorful browned bits (the fond) stuck to the pan bottom with a wooden spoon. You want a smooth paste, and it should smell nutty and toasted.
- 11
Slowly pour in 1.25 cups of whole milk while whisking constantly to prevent lumps from forming. Continue whisking over medium heat for 2-3 minutes until the gravy thickens enough to coat the back of a spoon — it should flow slowly off the spoon, not run off instantly.
- 12
Season the gravy with 0.25 teaspoon of kosher salt and 0.25 teaspoon of fresh cracked black pepper. Taste and adjust seasoning as needed. If it's too thick, whisk in a splash more milk; if too thin, simmer for another minute.
- 13
Pour the warm cream gravy over the rested pork chops and serve immediately with biscuits and collard greens or mashed potatoes on the side.
Tools you’ll need
- meat mallet
- plastic wrap or zip-top bag
- paper towels
- 12-inch cast iron skillet
- two shallow bowls
- whisk
- fish spatula
- instant-read thermometer
- wooden spoon
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