Country Fried Pork Chops and Gravy (+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 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!
FREQUENTLY ASKED QUESTIONS:
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.
Use at least 2% milk or higher for the gravy to give richness to the gravy.
Yes. Creole seasoning, blackening seasoning, cayenne pepper, smoked paprika, sweet paprika or chipotle powder can be added to the flour for additional flavor combinations.
The hot sauce in the egg mixture does not make the pork chops spicy. It just gives a nice additional flavor to the coating.
The gravy will thicken as it sits so just add a splash of milk to it to loosen it back up.
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.
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.
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
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.
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.
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 chops.
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.
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!
WANT MORE DELICIOUS RECIPES?
Country Fried Pork Chops and Gravy (+Video)
Ingredients
- 6 boneless pork chops (½ inch thick)
- ¾ teaspoon seasoned salt
- ½ teaspoon black pepper
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
- ⅓ cup milk
- 1 tablespoon hot sauce
- shortening, for frying
For the gravy:
- ¼ cup reserved oil
- ¼ cup all-purpose flour
- 2 cups milk
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
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.
Nutrition
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 can vary quite a bit depending on which brands were used.
Loved this recipe! Made it for my guys for Father’s Day comfort food! They loved it!
Yay!! I love hearing that Lori – thanks so much for coming back to comment!
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!
Thanks so much Christine! I’m so happy you gave it a try and enjoyed it. I really appreciate you taking the time to come back and comment too!