These fried pork chops are dredged in seasoned flour, then deep fried until crispy and golden brown. Add a spoonful of creamy gravy on top, then dinner is served!
Pork chops are a dinner time staple at my house. I routinely make brown sugar pork chops, mushroom pork chops, and these crispy and decadent fried pork chops covered in gravy.
Everyone’s heard of fried chicken, but have you ever experienced fried pork chops? In my opinion, this is one of the most delicious ways to enjoy pork. The crispy coating with the tender, juicy meat inside just can’t be beat!
How do you make fried pork chops?
To make fried pork chops, first make the batter by mixing flour and spices in one bowl and whisking eggs in another bowl. Double batter the pork chops by dipping them in the flour mixture, then the eggs and finally the flour mixture again. Pan cook the pork chops in oil making sure the flip the chops to cook them evenly. Make a gravy by whisking flour into melted butter. Add milk to the butter mixture and simmer the gravy until it thickens. You will want to add a little salt and pepper for flavor. Pour the gravy on the cooked pork chops and they are ready to serve!
Tips for fried pork chops
- You can choose bone-in or boneless pork chops. Boneless pork chops are a little easier to eat, but I like the flavor and moisture you get with bone-in pork chops. Bone-in pork chops are less likely to dry out.
- Before battering the pork chops, let them sit out of the refrigerator for a few minutes. If they are room temperature when you cook them, they will cook more evenly.
- When you select your pork chops look for a pink tinge to the meat, it is a sign of fresh meat and higher quality. Be sure to avoid greenish looking pork chops.
How do you get breading to stick to pork chops?
Breading sticks to the natural moisture of the pork chop. The egg dip holds the breading on the meat and allows a second dip in the breading. The double breading process allows for the best coating that is sure to stick to the meat.
Why are my pork chops tough?
Pork chops get tough when they are overcooked. To ensure that the pork is not overcooked, you can use a meat thermometer to cook the pork to 145 degrees F. Otherwise, just be careful to take out the pork chops when they are golden brown to avoid leaving them in the pan too long.
How do you know when pork chops are done frying?
Pork chops are done frying when they are golden brown on all sides. To make sure that the pork is the correct temperature, use a meat thermometer to make sure that the internal temperature of the pork reaches 145 degrees F.
Frying pork chops is a delicious way to lock in the flavor of the pork as it cooks. I love the way crispy batter complements tender, savory pork chops.
More delicious pork recipes
- Honey Garlic Pork Chops (Slow Cooker)
- Grilled Pork Chops
- Grilled Pork Tenderloin
- Stuffed Pork Chops
- Barbecue Pork Chops
Fried Pork Chops
For the pork chops
- 4 pork chops bone-in or boneless
- 3 eggs
- 1 1/2 cups all purpose flour
- 2 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- vegetable oil for frying
- 1 tablespoon chopped parsley optional garnish
For the gravy
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups milk
- salt and pepper to taste
- Place the eggs in a bowl along with 1 tablespoon water. Whisk to combine.
- Place the all purpose flour, salt, pepper, paprika, garlic and onion powder in a second bowl.
- Mix the flour and spices until well combined.
- One at a time, coat the pork chops in the flour, then dip in the egg, then coat again in the flour. Repeat until all pork chops are coated.
- Heat 3 inches of oil in a large pan to 350 degrees F.
- Cook the pork chops for 5-7 minutes per side or until golden brown.
- While the pork chops are cooking, make the gravy.
- Melt the butter in a small pan over medium heat. Add the flour and whisk until combined. Cook for 1 minute.
- Add the milk to the pan and bring to a simmer. Cook for 3-4 minutes or until gravy has just thickened. Stir in salt and pepper to taste.
- Spoon the gravy over the pork chops. Top with chopped parsley, then serve.
I made these last night. They were very good. I fried mine in Lard and an Iron Skillet. Very good flavor because the flour is seasoned.
Typo on my review i use Panko not Pablo. Lol
From the south and have been eating these with gravy my whole life!! So GOOD!! You have the perfect recipe my mom always used and I now share with my family. I now use my air fryer with Pablo and they always come out perfect.
I made this tonight for the family. Everyone loved it. The gravy made it great!
Delicious! Perfect base recipe. I tried it and I was pleasantly surprised because I’d never deep fried anything before. I used thick (1.5″) boneless chops, put oil on electric stovetop on med high then turned down to medium, but kept eye on how well frying was going to help me gauge it. Chops came out tender & were the best pork chops I’ve ever cooked! Questions:
1. Could you freeze these after cooking?
2. And, do you think a coat of panko bread crumbs for the 2nd dipping would work well?
Glad you enjoyed the recipe! I think it would be fine to freeze, just be careful not to overcook the pork when you reheat it! The panko should work but I haven’t tested it this way myself!
I made this for my family tonight and it got rave reviwes they absolutely love my pork chops…..(yes)!!
Delicious. I was looking for a great recipe for pork chops and this is a winner. This would be great for fried chicken, chicken strips and I think it would work great for just about any fried meat.
I tried to make the gravy but for some reason it didn’t thicken up for me. But I’m also terrible at making homemade gravy.
I served this with garlic mashed potatoes and asparagus for a 10 star meal.
I made this last night for supper and it got raves reviews from the fam. Sides were jasmine rice , crescant rolls and simple green salad with tomato and cukes. No gravy…this time. Definitely a recipe keeper. The breading did stay on the chops. Amazing and Totally yumm. Yes! Tfs.
Can you use the same pan as the pork chops were cooked in to make the gravy?
Yes just wipe any excess oil out first!
So, do you cook the pork chops over medium heat, medium high? What is 350 degrees in terms of stovetop settings?
It’s important to use the temperature rather than stovetop setting. You can try medium but I can’t guarantee you’ll hit the exact right temperature that way. If the oil is too cold, the chops will absorb excess grease. If the oil is too hot the chops could burn on the outside before they’re cooked through.
My family loved it. I added complete seasoning to the flour. It was perfect
Very good! Made them for dinner and they were delicious. Breading was light and the pork chops were moist. Gravy was delicious too.These will be a favorite.
I’m about to give this a try … Can’t wait to suprise everyone
These pork chops were SO good! The breading turned out fantastic, and the gravy was delicious! Even the kids cleaned their plates!! Highly recommended!