Country-Fried Pork Chops with Gravy
Crispy country-fried pork chops smothered in creamy peppered gravy—Southern meat-and-three comfort. Pan-fry until the thickest part of the pork reaches 145°F, then rest 3 minutes before saucing.
🛒Ingredients
- 4 bone-in or boneless pork chops (about 3/4–1 inch thick)
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Neutral oil for frying
- Gravy: 3 tablespoons pan drippings, 3 tablespoons flour, 2 cups whole milk, salt and lots of black pepper
🔧Kitchen Tools Needed
- Heavy skillet
- Thermometer
- Wire rack
- Whisk
📝Instructions
- 1
Pound chops lightly to even thickness. Soak in buttermilk 20–30 minutes. Mix flour with salt, pepper, garlic powder, and paprika.
- 2
Dredge chops in seasoned flour, dipping back in buttermilk and flour again for a thicker crust. Rest 5 minutes.
- 3
Heat 1/4–1/2 inch oil in a skillet over medium-high. Fry chops 4–6 minutes per side until deep golden and the center reaches 145°F. Rest on a rack 3 minutes.
- 4
Pour off all but 3 tablespoons drippings; whisk in flour 1 minute. Slowly whisk in milk; simmer until thick. Season aggressively with black pepper and salt.
- 5
Serve chops with gravy. Refrigerate within 2 hours up to 3 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 560
🏷️Recipe Tags
❓Frequently Asked Questions
Chops dry?
Do not cook past 145°F; rest 3 minutes; prefer 3/4–1 inch chops.
Chicken-fried steak style?
Same breading and gravy method works on cubed steak cooked to 160°F ground-beef-style or 145°F if whole-muscle.
Oven finish?
Sear both sides, then finish in 375°F oven to 145°F if chops are thick.
Food safety?
Pork chops 145°F + 3-minute rest; gravy made with bubbling milk; leftovers to 165°F.
