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Fried pork chops topped with creamy gravy and parsley.

Fried Pork Chops

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!
Course Dinner
Cuisine American
Keyword fried pork chops
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 508kcal
Author Sara Welch


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.


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