Golden, crispy fried pork chops smothered in rich, peppery cream gravy. The seasoned breading and creamy pan gravy make this dish perfect with mashed potatoes, green beans, or buttermilk biscuits
Yield: 4 servings
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Special Equipment: cast iron skillet
Ingredients
¼ to ½ cup oil for frying (enough for 1 inch depth)
4 boneless, skinless pork chops
Salt, pepper, onion powder, and garlic powder
1 cup all-purpose flour
1 cup buttermilk
2 cups whole milk
1 tablespoon butter
1 teaspoon Worcestershire sauce
½ teaspoon hot sauce
Directions
Preheat Oil: Heat about 1 inch of oil in a large skillet over medium heat.
Season & Dredge: Season pork chops on both sides with salt, pepper, onion powder, and garlic powder. Dredge each chop in flour, dip in buttermilk, then back into flour for a double coating.
Rest the Coating: Place dredged chops on a wire rack for 10 minutes to help the breading adhere.
Fry the Chops: Carefully place chops into preheated oil. Fry on medium heat until golden brown on one side, then flip. Continue frying until internal temperature reaches 145°F.
Drain & Rest: Remove chops to a wire rack to drain and rest for at least 3 minutes.
Make the Gravy: Leave about 3 tablespoons of grease in the skillet (add 1 tablespoon butter if needed). Stir in 3 tablespoons of the leftover seasoned flour and cook until lightly browned. Slowly whisk in milk, ½ cup at a time, until smooth and thickened to your liking. Season with salt, pepper, Worcestershire sauce, and hot sauce to taste. Stir until creamy and smooth.
Serve: Plate the pork chops and spoon the rich cream gravy over top. Serve with mashed potatoes, green beans, or buttermilk biscuits.
