These Chicken Fried Pork Chops are an easy dinner you’ll crave after a long workday. Featuring a golden, flavorful crust and smothered in a rich white gravy, this simple recipe brings the heart of southern cooking to your table. Best of all, it’s ready in under an hour!
Southern-Style Pork Chop Recipe
I really love a good pork chop. Most of the time, I keep things simple with a quick seasoning and call it dinner. But every now and then, a comfort-food kind of meal just sounds right. This is one of those recipes.
These chicken fried pork chops come out crispy on the outside and juicy on the inside, with plenty of savory flavor. The gravy is classic and comforting without being heavy, and it pulls the whole dish together nicely.
If you’re not familiar with chicken-fried anything, it basically means the meat is breaded and fried, just as chicken would be. It’s a classic Southern trick to turn budget-friendly cuts into something super tender and packed with flavor.
Need more pork recipe ideas? Take a look at my list of 20 Easy Pork Recipes!
Ingredients
- Boneless pork chops: I like boneless chops because they cook more quickly and are easier to eat. Look for cuts with about a ½–¾-inch thickness.
- Seasonings: You’ll need salt, black pepper, paprika, and garlic powder to season this recipe.
- All-purpose flour: The base for that golden, crispy coating.
- Cornstarch: Adds extra crunch to the crust.
- Eggs: Help the coating stick to the pork chops.
- Whole milk or buttermilk: Gives the chops moisture and a slight tang.
- Vegetable oil: For frying up those chops to crispy perfection.
- Parsley (optional): Just a little garnish to make these Southern fried pork chops look fancy
Preparation
Let’s start by setting up the dredging stations. In a shallow bowl, whisk together the flour, cornstarch, salt, pepper, paprika, and garlic powder. Then, in another bowl, whisk the eggs and milk.
Now pat your pork chops dry. You can lightly pound them, if needed, so they’re an even thickness. Season both sides with salt and pepper.
Working one at a time, dredge each pork chop in the flour mixture. Dip into the egg mixture, then return it to the flour mixture, pressing firmly so the coating adheres well. Repeat with the remaining pork chops.
Cooking
Now let’s get frying! Heat oil in a large skillet over medium-high heat to about 350°F. You want to have about 1-inch of oil in the skillet.
Fry pork chops for 3-4 minutes per side until golden brown and cooked through. Once they are done, transfer them to a plate lined with paper towels. This will drain the excess oil.
Time to make the gravy: Carefully discard all but 2 tbsp of oil from the skillet. Next, whisk in the flour and cook for 1-2 minutes, until lightly golden. Slowly whisk in milk, stirring constantly until smooth and thickened. Season with black pepper and salt to taste.
Serving
Pork chops coming right up! Spoon that delicious gravy over your pork chops, garnish with parsley (if desired), and serve immediately.
Enjoy!
Sides You’ll Love with Chicken Fried Pork Chops
These chicken-fried pork chops pair perfectly with Southern classics like creamy mashed potatoes, green beans, and cornbread. My favorite sides for this are Instant Pot Country Homestyle Mashed Potatoes, Easy Stovetop Sautéed Green Beans, and the Best Damn Iron Skillet Cornbread. For another potato option, try my Instant Pot Garlic Parmesan Potatoes and Green Beans. Delicious!
Storage & Reheating
Store any leftover chicken fried pork chops in an airtight container in the refrigerator for up to 3 days. To reheat, place the pork chops on a baking sheet and heat in the oven at 375°F for about 10-15 minutes until heated through.
You can also reheat them in the air fryer by placing them back into the basket and cooking at 375°F for about 5-7 minutes until warmed through.
Recipe
Chicken Fried Pork Chops
- Total Time: 35-40 minutes
- Yield: 4 servings
Description
Craving comfort food? These chicken-fried pork chops with crispy crust and creamy white gravy bring Southern vibes to your table – and they’re ready in under an hour!
Ingredients
For the Pork Chops:
- 4 boneless pork chops (about ½–¾ inch thick)
- ½ tsp salt
- ½ tsp black pepper
For the Breading:
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 2 large eggs
- ½ cup whole milk or buttermilk
For Frying:
- 2–3 cups vegetable oil
For the Gravy:
- 2 tbsp flour
- 1½ cups whole milk
- Black pepper, to taste
- Salt, to taste
- Chopped parsley, for garnish (optional)
Instructions
- Set up the dredging stations. In a shallow bowl, whisk together the flour, cornstarch, salt, pepper, paprika, and garlic powder. In another bowl, whisk the eggs and milk.
- Pat pork chops dry. Lightly pound if needed so they’re an even thickness. Season both sides with salt and pepper
- Working one at a time, dredge each pork chop in the flour mixture, dip into the egg mixture, then return it to the flour mixture, pressing firmly so the coating adheres well. Repeat with the remaining pork chops.
- Heat oil in a large skillet over medium-high heat to about 350°F. You want to have about 1 inch of oil in the skillet.
- Fry pork chops for 3-4 minutes per side until golden brown and cooked through. Once they are done, transfer them to a paper towel-lined plate to drain excess oil.
- Make the gravy. Carefully discard all but 2 tbsp of oil from the skillet. Whisk in flour and cook 1-2 minutes until lightly golden. Slowly whisk in milk, stirring constantly until smooth and thickened. Season with black pepper and salt to taste.
- Spoon the gravy over the pork chops. Garnish with parsley if desired and serve immediately.
Notes
Store any leftover chicken fried pork chops in an airtight container in the refrigerator for up to 3 days. To reheat, place the pork chops on a baking sheet and heat in the oven at 375°F for about 10-15 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
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