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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