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.
Servings: 4 servings
Calories: 694kcal
Ingredients
- 1-1 1/2 pounds bone-in thick cut center loin pork chops
- seasoning salt amount as desired
- 10 ounce box Kentucky Kernel Seasoned Flour
- 1 cup whole buttermilk
- 2-3 cups frying oil avocado, canola, vegetable, peanut
- 2 cups milk
Instructions
Fried Pork Chops
- Season both sides of the pork chops lightly with seasoning salt.
- 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.
- 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, shaking off any excess.
- 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.
- 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
- Add butter, oil, or bacon grease to a medium skillet on medium heat
- 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.
- 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.
- Serve the fried pork chops topped with the gravy or in a bowl next to it.
Video
Notes
Storage:
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 outside of the skin.
We don't recommend freezing the chops as the outer fried coating will turn soggy.
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.
Nutrition
Calories: 694kcal | Carbohydrates: 37g | Protein: 46g | Fat: 40g | Saturated Fat: 9g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 119mg | Sodium: 2159mg | Potassium: 907mg | Sugar: 8g | Vitamin A: 278IU | Vitamin C: 0.5mg | Calcium: 226mg | Iron: 15mg
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