FRIED PORK CHOPS AND GRAVY
Fried pork chops and gravy is delicious anytime, just add a side of mashed potatoes and your favorite vegetable and you have a fantastic meal. This is our favorite recipe for fried pork chops and my family has enjoyed it for years.
Fried Pork Chops and Gravy Ingredients
5 or 6 center cut pork chops (about 3 lbs.)
Flour
Black pepper
Salt
Garlic powder
Oil for frying or bacon drippings
Water
Milk
You can see this is just simple ingredients but gives these pork chops an excellent flavor. You will use the drippings from the pan and flour to make a roux, by adding in water and milk. This gravy is delicious and we love it on the pork chops. Plus if you serve mashed potatoes with it the gravy is wonderful on top!
“Made these tonight with mashed potatoes and brussels sprouts- it got two thumbs up from everyone! I’m not a big fryer of foods but occasionally we enjoy something different and this was delicious!”- Michelle
“Memories of my mother’s wonderful slow fried pork chops with gravy made in the pan drippings, potatoes…sometimes sliced and fried , sometimes mashed and of course big hot fresh made buttermilk biscuits. Mm mm, authentic Southern country cooking, nothing better!” – Susie
Some people are not a fan of frying food and so if this dish isnt for you, try our Oven Baked Pork Chops!
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Fried Pork Chops with Gravy
Ingredients
- 5 or 6 center cut pork chops about 3 lbs.
- 1 cup flour
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 3 to 4 tablespoons oil for frying or bacon drippings
- 2 1/2 cups water
- 1/2 cup milk
Instructions
- Put your cup of flour in a shallow pan and whisk in black pepper, salt and garlic powder. Dredge the pork chops in the flour until fully covered on both sides. Heat oil in a large skillet. Brown chops on both sides, turn down heat, cover your skillet and let cook for about 15 minutes until chops are thoroughly cooked. Remove chops from pan, place on plate and cover to keep warm.
- Make sure you have at least 1/4 cup of drippings in the pan (can add more oil, if needed) Add enough flour to make a roux or paste (I use any leftover flour from dredging plus more if needed). Cook and stir until flour is browned. Add water and milk. Bring to boil and cook to desired thickness for gravy. Makes about 2 1/2 cups gravy. Serve over chops, potatoes, rice, etc.
Notes
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I’ve always cooked breaded porkchops with bread crumbs to make it more crunchy. Can’t wait to try your recipe + the gravy of course! Thanks! 🙂
Kitchen is beautiful, happy cooking!!! I will definitely make those pork chops.
Thank you so much!!
How low should the temperature be when turning the heat down to finish cooking the pork chops? I haven’t tried the recipe, but sounds so good.
I would think down to medium to low heat, just watch them and don’t let them over cook.
I have used this recipe for years. This is one of our favorites that even my picky eaters loved. Thanks for bringing it to my attention. Now, I will use it for Sunday dinner. My husband & I have been fighting the “old” cholesterol fight. Using this recipe again will not hurt us; it just gives us something to look forward to as a prize for doing good.
I was in the mood for a Southern Sunday Supper. My Husband and I prepared these pork chops together. We both agreed that they were delicious with gravy! Mashed potatoes and peas with carrots were the sides. Yummy comfort food!
Finally! These are just like the ones my mama made. Thank you for this site. It has all the old timey recipes. You ladies are the best!
My brother talks about a meat loaf dinner all the time. He has lived down South for about 30 years and I lived up in the North east. So obviously I don’t know what he is really talking about..Can you give me a great meat loaf recipe so I can surprise him.. Christine Crowley
This one is a family favorite: https://thesouthernladycooks.com/2012/05/28/brown-sugar-meatloaf/
Going to have ours with Baked Sweet Potatos and green beans! Yummy!
I love this post( I love them all) I have always made fried pork chops, gravy, mashed potatoes(of course) and ether corn or peas( so you can eat them with your taters and gravy)……lol I was blessed to help my mother fix dinner almost everynight. When I was in my teens I was mad about it. I lost my mother when I was 20 hopes she knows how much I love it now! My brothers (all 5) call me all the time and ask”how did mom make meatloaf,stew and many others! Sorry for rambling, on your site I always feel like I talking to a friend. Thanks for the memories……again!
Mine are cooking now but having pintos & glazed carrots! Good ole My
meal!
This is dinner tonight with glazed baby carrots. Gravy is just like Mom’s. 🙂
I have been so hingery for some good old fryed pork chops.Mashed potatoes and good old pork chop grave cooking them in my iron skillet…yum 0
I live in Texas and that’s the same way I make them too. I must of lived in Kentucky in my other life. Lol
This is the way fried pork chops should be done!!!! I am from western KY and moved to TX almost four years ago. Texans don’t cook pork very much and when they do they don’t do it right! I miss my KY food and the only place I can get it is at my house. Thank you for this sight, it helps keep me in touch with HOME.
This plate could have been photographed from our table many years ago. I grew up in KY and am 77yrs old. Mother always served peas with it.
Could I sub Okra for the Zucchini? My Southern Momma used to make okra and tomatoe somehow, and also a macaroni/tomatoe casserole….I have tried to do both and have failed miserably! (She passed 8 years ago.) It just doesn’t taste like Momma’s. Can you help me please?
Made these tonight with mashed potatoes and brussels sprouts- it got two thumbs up from everyone! I’m not a big fryer of foods but occasionally we enjoy something different and this was delicious!
we love this dish
Memories of my mother’s wonderful slow fried pork chops with gravy made in the pan drippings, potatoes…sometimes sliced and fried , sometimes mashed and of course big hot fresh made buttermilk biscuits. Mm mm, authentic Southern country cooking, nothing better!
I have trouble getting juicy tender pork chops. They always seem dry. I love a good porkvchop, I just can’t seem to find them. What’s the secret?
Center cut chops seem more tender to me.
Sounds like you may be overcooking them. Pork chops get done very quickly. Remove them once they are brown because they continue to cook after you take the out.
I’M HUNGRY NOW!!!!! One of my all-time favorite me