Country Fried Pork Chops
Tender pork chops breaded and pan-fried until golden and crispy, served with creamy country gravy. A classic Southern comfort food that's ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 485
- Protein
- 38g
Ingredients
- 4 pieces Boneless pork chops (3/4-inch thick)
- 1 cup All-purpose flour
- 1 tablespoon Paprika
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- ½ cup Whole milk
- 2 pieces Eggs
- 3 tablespoons Vegetable oil
- 2 tablespoons Reserved pan drippings
- 2 tablespoons All-purpose flour
- 1.5 cups Whole milk
- ½ teaspoon Kosher salt
- ¼ teaspoon Black pepper
Instructions
- 1
Pat pork chops dry with paper towels. Place between plastic wrap and pound to 1/2-inch thickness using a meat mallet.
- 2
In a shallow bowl, combine flour, paprika, garlic powder, onion powder, salt, and black pepper.
- 3
In another shallow bowl, whisk together eggs and milk.
- 4
Dip each pork chop into the egg mixture, then coat thoroughly with the seasoned flour, pressing gently to adhere.
- 5
Heat vegetable oil in a 12-inch cast iron skillet over medium-high heat until shimmering.
- 6
Fry pork chops 4-5 minutes per side until golden brown and internal temperature reaches 145°F. Transfer to a plate.
- 7
Pour off all but 2 tablespoons of drippings from the skillet. Sprinkle flour over the drippings and whisk constantly for 1 minute over medium heat.
- 8
Gradually add milk while whisking to prevent lumps. Simmer 2-3 minutes until thickened. Season with salt and pepper.
- 9
Return pork chops to the skillet briefly to coat with gravy, or serve gravy on the side.
Tools you’ll need
- Meat mallet
- Two shallow bowls
- 12-inch cast iron skillet
- Meat thermometer
- Paper towels
- Whisk
- Tongs
- Plastic wrap
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