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Country Fried Pork Chops (+Video)

This Country Fried Pork Chops and Gravy recipe makes the most tender pork chops with a crispy crust. Then it’s all smothered in a delicious white gravy!

THE PERFECT FRIED PORK CHOP RECIPE

These Country Fried Pork Chops are one of my family’s favorite comfort food recipes. Tender, juicy, perfectly cooked pork chops coated in a super flavorful, crunchy crust. Serve it up with some of my Million Dollar Mashed Potatoes, Southern Fried Apples or your favorite vegetables and you have one great tasting meal. If you are looking for a a good ole country way of making pork chops, you cannot pass up my Country Fried Pork Chops and Gravy recipe!

Country Fried Pork Chops and Gravy on plate with mashed potatoes and peas.

FREQUENTLY ASKED QUESTIONS:

What sized pork chops are best for this recipe?

You don’t want too thick of pork chops for these. I like about 1/2-inch thickness to ensure that they cook through all the way. If your pork chops a bit thick, you can always pound them down a bit thinner.

What kind of milk should I use for the gravy?

Use at least 2% milk or higher for the gravy to give richness to the gravy.

Can I add any other spices to this?

Yes. Creole seasoning, blackening seasoning, cayenne pepper, smoked paprika, sweet paprika or chipotle powder can be added to the flour for additional flavor combinations.

Is this spicy?

The hot sauce in the egg mixture does not make the pork chops spicy. It just gives a nice additional flavor to the coating.

My gravy got too thick, what do I do?

The gravy will thicken as it sits so just add a splash of milk to it to loosen it back up.

Do I have to use shortening?

It is highly recommended. I promise you just do not get the same results using oil. The old way of making it was with lard. That’s how I was taught. But the next best thing is Crisco shortening.

How do I store leftovers?

These can be stored in separate airtight containers (one for pork chops and one for gravy) in the refrigerator where they will keep for up to 3 days. These can also be frozen. Place the pork chops in a freezer container and they will keep for up to 3 months. To defrost, remove to the refrigerator overnight until thawed. Reheat any leftovers in the oven on a wire rack over a sheet tray until warmed through or in the air fryer.

Pinterest image of plated Country Fried Pork Chops and Gravy with gravy on pork chops and potatoes.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • boneless pork chops
  • seasoned salt
  • pepper
  • all-purpose flour
  • saltine crackers
  • garlic powder
  • onion powder
  • eggs
  • milk
  • hot sauce
  • shortening, for frying
Ingredients needed: boneless pork chops, seasoned salt, pepper, all-purpose flour, saltine crackers, garlic powder, onion powder, pepper, eggs, milk, hot sauce and shortening for frying, or frying oil.

HOW TO MAKE COUNTRY FRIED PORK CHOPS AND GRAVY:

Season the pork chops on both sides with the seasoned salt and pepper and set aside.

Pork chops on baking try seasoned with seasoned salt and pepper.

For the dredge, place half of the flour in a shallow bowl. Place the remaining flour, saltine crackers, seasoned salt, garlic powder, onion powder and black pepper into another shallow bowl. In a third shallow bowl, whisk the eggs, milk, and hot sauce together until thoroughly combined.

Flour in one bowl, eggs, milk and hot sauce whisked together in another and remaining flour, saltine crackers, seasoned salt, garlic powder, onion powder, and black pepper whisked together in last bowl.

Working with one pork chop at a time, dip it into the flour, then shake off the excess.

Pork chop being dipped in flour.

Dip it into the egg and let any excess drip off. 

Pork chop being dipped in egg mixture.

Finally, place it into the saltine mixture and press it in so the coating sticks.

Pork chop being dipped in flour and cracker mixture.

Place the prepared pork chop on a sheet tray, and repeat with the remaining pork chops.

Dredged pork chops on baking tray.

In a large skillet, over medium heat, add the shortening, letting it melt. You want enough to go about ¼ inch up the side of the pan. Once the oil has reached about 350°F, add the pork chops, not crowding the pan. You may need to cook in batches. Cook for 4-5 minutes per side until golden brown. An internal temperature should reach 160°F.

Pork chops being fried in shortening in cast iron skillet.

Place the cooked pork chop onto a paper towel-lined plate to remove any excess grease. Repeat with the remaining pork chops.

Fried pork chops on lined baking tray.

Reserve ¼ cup of the cooking oil and wipe out any excess from the pan. Place the oil back into the pan over medium-low heat and add the flour, whisk it in until smooth and cook for 1 minute.

Reserved oil and flour whisked together in pan.

Slowly stream in the milk while constantly whisking to avoid lumps. Season with salt and pepper, and mix it in. Taste and adjust seasoning if necessary.

Milk, salt and pepper whisked into the flour mixture to create gravy.

Serve the pork chops with the gravy.

Gravy being poured over Country Fried Pork Chops.

Enjoy!

Fork holding up a bite out of the Country Fried Pork Chops and Gravy.

WANT MORE DELICIOUS RECIPES?

Close up square image of Country Fried Pork Chops and Gravy on white plate with mashed potatoes and peas.

Country Fried Pork Chops (+Video)

This Country Fried Pork Chops and Gravy recipe makes the most tender pork chops with a crispy crust. Then it's all smothered in a delicious white gravy!
5 from 16 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

For the dredge:

  • 1 cup all-purpose flour
  • 25 saltine crackers, finely crushed
  • 1 teaspoon seasoned salt
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • 2 large eggs
  • cup milk
  • 1 tablespoon hot sauce
  • shortening, for frying

For the gravy:

Instructions

  • Season the pork chops on both sides with the seasoned salt and pepper and set aside.

For the dredge:

  • Place half of the flour in a shallow bowl.
  • Place the remaining flour, crushed saltine crackers, seasoned salt, garlic powder, onion powder, and black pepper into another shallow bowl.
  • In a third shallow bowl, whisk the eggs, milk, and hot sauce together until thoroughly combined.
  • Working with one pork chop at a time, dip it into the flour, then shake off the excess.
  • Dip it into the egg and let any excess drip off.
  • Finally, place it into the saltine mixture and press it in so the coating sticks.
  • Place the prepared pork chop on a sheet tray and repeat with the remaining pork.
  • In a large skillet, over medium heat, add the shortening, letting it melt. You want enough to go about ¼ inch up the side of the pan.
  • Once the oil has reached about 350°F, add the pork chops, not crowding the pan. You may need to cook in batches.
  • Cook for 4-5 minutes per side until golden brown. An internal temperature should reach 160°F.
  • Place the cooked pork chop onto a paper towel-lined plate to remove any excess grease. Repeat with the remaining pork chops.

For the gravy:

  • Reserve ¼ cup of the cooking oil, and wipe out any excess from the pan. Place the oil back into the pan over medium-low heat and add the flour, whisk it in until smooth, and cook for 1 minute.
  • Slowly stream in the milk while constantly whisking to avoid lumps. Season with salt and pepper and mix it in. Taste and adjust seasoning if necessary.
  • Serve the pork chops with the gravy. Enjoy!

Video

Notes

  • The internal temperature of the pork chops should be 160 degrees F. Using a kitchen thermometer helps with this.
  • Do not use thick pork chops. If necessary, pound down the pork chops until they’re 1/2-inch thick.
  • Shortening or lard will produce the best results instead of cooking oil.
  • These can be frozen, see above on how to do that.
  • Serve with your favorite side dishes.
Course: Main Course
Cuisine: American

Nutrition

Calories: 425kcal | Carbohydrates: 34g | Protein: 38g | Fat: 14g | Sodium: 1176mg | Fiber: 1g | Sugar: 5g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




8 Comments

  1. Looks scrumptious! Can’t wait to try this recipe out. I was wondering if you could use buttermilk instead of milk?
    Our family loves your site/recipes

  2. 5 stars
    Wow!! First time making this recipe, came out so good!! My pork chops were more like pork cutlets, so very thin. Adding it to my weekly rotation!