Fried Pork Chops with Cream Gravy

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

1. Preheat Oil: Heat about 1 inch of oil in a large skillet over medium heat.

2. 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.

3. Rest the Coating: Place dredged chops on a wire rack for 10 minutes to help the breading adhere.

4. 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.

5. Drain & Rest: Remove chops to a wire rack to drain and rest for at least 3 minutes.

6. 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.

7. Serve: Plate the pork chops and spoon the rich cream gravy over top. Serve with mashed potatoes, green beans, or buttermilk biscuits.