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.

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Fried pork chops topped with creamy gravy and parsley.

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!

Raw pork chops on a sheet pan.

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.

Pork chops dredged in flour and eggs.

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.

Crispy pork chops on a sheet pan.

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.

A fried pork chop served over mashed potatoes with green beans.

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

5 from 26 votes

Fried Pork Chops

AuthorSara Welch
Fried pork chops topped with creamy gravy and parsley.
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!
Time
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course Dinner
Cuisine American
Serves 4 servings

Ingredients 

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

Instructions 

  • 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.

Nutrition

Calories: 508kcal | Carbohydrates: 44g | Protein: 41g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 237mg | Sodium: 710mg | Potassium: 716mg | Fiber: 2g | Sugar: 5g | Vitamin A: 625IU | Calcium: 138mg | Iron: 3.7mg

Hello! I’m Sara!

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Comments

  1. 5 stars
    I made this dish tonight for dinner. My husband scraped the plate when he was done!! He noted cheers to the chef!! (That’s Me)

  2. 5 stars
    Just substituted hot sauce for the water in the egg mixture (kinda like Paula Deen’s fried chicken recipe) these were perfect, printed it off and putting it with my keepers. Thank you!

  3. All I can say is WOW! I am far from being a chef of any kind but I do enjoy cooking. My friend is a very picky eater and I cook sometimes but he is usually more of the chef. When I do cook he is usually polite but will quickly offer his tips and suggestions for what I need to change. Thanks (I guess). These pork chops were a completly different story! He gave me a “Wow, that was perfect”. I made the recipe exactly as printed and they are fantastic, gravy and all. I often steer away from making gravy from scratch after many attempts and many disappointments. Much to my surprise making this gravy is almost as simple as making gravy from the package. The crunchy crispy coating on the pork chop had so much flavor and the meat was nice and moist on the inside. I used the thic bone -in chop like in the picture. Well I could keep praising this receipe for days but I guess I got my point across, don’t think twice about making these chops, you will love them!!

  4. 5 stars
    BEST pork chops EVER. Followed the pork chop recipe exactly.

    Then in place of the suggested gravy (which I’m sure is also delish) I instead made a garlic gravy with 2 tbsp butter, frying in 1 small clove minced garlic, then 2 tbsp flour to make the roux, + 1 cup heavy cream, and a little paprika and black pepper for color.

  5. I usually stay away from pork because it never turns out very good but WOW!! This recipe is amazing and full of flavor!! Thank you for sharing!!

  6. 5 stars
    Delicious! I made these without the gravy. They were very good with sweet potato patties and black eyed peas. My husband loved them…in his words “Baby that was good!”!!!!!Thanks!!!🤭

  7. This looks so 😋 yummy! I gotta try these Fried Pork Chops with the white gravy. My granny makes her own gravy as well and she makes it just like you do!

  8. 5 stars
    My boyfriend & I LOVED this recipe. We have a favorite local restaurant who makes a great fried pork chop (my boyfriend’s favorite menu item there) and even he said these are the best pork chops he’s had! I agree ❤Thanks for sharing!

    1. Oh my!! Simply delicious. Closest to my grandmother’s recipe. I’ve been cooking pork chops for years and never like this. My husband and I loved the way these turned out. Didn’t do gravy as we did potatoes differently. But will next time. Thank you. And kudos.

  9. 5 stars
    Oh my gosh! These fried pork chops are the best! Moist inside and so crispy on the outside! You almost don’t need the gravy, but make it anyway!