Fried Pork Chops and Gravy

These Fried Pork Chops and Gravy are a classic Southern recipe easy to make with 5 ingredients. Juicy pork is smothered with a creamy sauce for a comfort food meal that the whole family will love.

Our family has a secret recipe that we’ve passed down for generations, a Southern tried-and-true main course, Fried Pork Chops and Gravy. It’s a family favorite meal that we’re sharing with all of you, and we’re so excited.

We’ve made this recipe countless times and have all the tips for success. It’s an easy recipe if you follow the steps correctly. The thick pork chops are fried and covered in a rich, creamy gravy that will knock your socks off. Plus, they pair with all of our favorite Southern comfort side dishes.

Try out this simple 5-ingredient recipe and you won’t be disappointed, it’s a restaurant-quality Southern dinner right at home. If you want to make some other great Southern dinners, don’t miss our Smothered Pork Chops or Dutch Oven Chicken and Dumplings.

Laura Ashley’s Tip: Buy bone-in pork chops, it’s so important! Having the bone in the chop adds more flavor and keeps the meat from drying out.

Why You’ll Love this Recipe

• 5-Ingredient dinner: With just a handful of pantry staples and some pork chops, this meal is both affordable and easy to shop for.
• Southern comfort food at it’s finest. This is a recipe that’s been passed down through our family for generations. It’s so flavorful and delicious in every bite.
• Pairs well with so many side dishes. We love to serve these chops with biscuits, mashed potatoes, salads, collards, cornbread, creamed corn…you name it, these pork chops pair so well.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Full Printable Recipe Card Below

• Bone-in thick cut center loin pork chops: These chops are pretty thick, about 1-inch, which makes for the best bite.
• Kentucky Kernel Seasoned Flour: Used for the first step in the dredging and coating process. My favorite brand is Kentucky Kernel Seasoned Flour. You can season your own with a handful of dried spice, or you can purchase a pre-seasoned flour at most grocery stores.
• Whole buttermilk: Make sure it’s the full-fat kind, it makes a difference. You can make buttermilk easily at home by adding 1 tablespoon lemon juice to 1 cup whole milk and letting it sit for 10 minutes.
• Frying oil such as avocado, canola, vegetable, peanut. Be sure it’s a neutral oil, which means it doesn’t have a strong flavor like olive oil or coconut oil.
• Milk: The liquid for the gravy, we recommend 2% or whole.

Tools You’ll Need

• Shallow Dishes or Bowls 
• Large Skillet or Cast Iron Skillet
• Medium Skillet
• Liquid Measuring Cup
• Measuring Cups
• Flat Whisk

How to Make Fried Pork Chops and Gravy

Fried Pork Chops

1. Season both sides of the pork chops lightly with seasoning salt.
2. In a shallow bowl, pour the seasoned flour. Scoop out 1/4 cup of the seasoned flour and set aside for later. In another shallow bowl, add buttermilk.
3. Working with one pork chop at a time, lightly coat with the flour. Dip in the buttermilk, allow any excess to drip off. Lastly, coat in the flour again, shaking off any excess.

4. In a large skillet or frying pan, heat the frying oil over medium-high heat until it reaches 350°F. You can test the oil by dropping a small amount of flour into it; if it sizzles immediately, it’s ready.
5. Carefully add the coated pork chops to the hot oil, being careful not to overcrowd the pan. Fry for about 4-6 minutes per side, or until the chops are golden brown and cooked through (internal temperature should reach 145°F). Remove the chops and place them on a cooling rack or paper towel-lined plate to drain excess oil.

Gravy

1. Add butter, oil, or bacon grease to a medium skillet on medium heat
2. Add 3-3 1/2 tablespoons of the reserved seasoned flour to the skillet and whisk it in with the drippings to create a roux. Cook for about 1-2 minutes until lightly browned.

3. Gradually add milk, while continuously whisking, until the mixture thickens and is smooth. Cook for an additional 2-3 minutes. The seasoned flour has salt, but season with seasoning salt or salt and pepper if desired. If it becomes too thick, add a little more milk to reach your desired consistency. Too thin, simply mix 2 teaspoons each cornstarch and water and add it to the gravy. Bring to a simmer until it reaches your desired consistency.

4. Serve the fried pork chops topped with the gravy or in a bowl next to it.

Expert Tips

• Heat your oil to 350ºF prior to frying. Use a fry thermometer to ensure the oil is hot enough, this is crucial to getting a perfect golden brown fry on your pork. You can test the oil by dropping in a little bit of flour and seeing if it sizzles prior to adding the chops.
• If you can’t find Kentucky Kernel Seasoned Flour, simply combine 1 cup all-purpose flour, ½ teaspoon each salt, black pepper, paprika, garlic powder, onion powder, and ¼ teaspoon cayenne pepper (optional).
• When making the gravy, cook the flour in the fat (we love using bacon fat) until its light brown. This is where all the flavor develops for the gravy, it’s called a roux.
• If you’re gravy is too thin, simply mix 2 teaspoons each cornstarch and water and add it to the gravy. Bring to a simmer until it reaches your desired consistency.
• Cook the pork chops to 145ºF on a meat thermometer. This is how you know when you are frying the pork chops that they are fulled cooked and still so juicy.

What to Serve with Fried Pork Chops and Gravy

There are so many great options! Here are some of our favorites:

• Baked Macaroni and Cheese
• Southern Cornbread Recipe
• Jiffy Corn Casserole Recipe
• Crockpot Mashed Potatoes
• Green Bean and Tomato Salad

Storage and Freezing

Store any leftover pork chops in an airtight container in the fridge for up to 3 days. We recommend reheating in the oven or on the stovetop in a skillet to help to re-crisp the fried outside.

We don’t recommend freezing the chops as the outer fried coating will turn soggy.

FAQs

More Easy Southern Recipes

• Slow Cooker Pork Roast
• Beef Tips and Gravy
• Southern Chicken Salad
• Smothered Pork Chops