Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
Simple, down-home comfort food! These country-style pan fried pork chops and gravy come together with just a handful of basic ingredients for an easy weeknight dinner that your family will love. Tender and juicy, the crisp, golden brown chops are smothered in a flavorful milk gravy. They’re delicious alongside buttermilk biscuits, grits, rice, Southern-style green beans, or a skillet of cornbread.
Table of Contents
- Fried Pork Chops and Gravy
- The Secret to Making Tender Pork Chops
- Ingredients
- How to Make Pork Chops and Gravy
- How to Make Gravy from Fried Pork Chops
- Serving Suggestions
- Storage
- Smothered Pork Chops and Gravy Recipe Variations
- Tips for the Best Pork Chops and Gravy Recipe
- Country-Style Pork Chops and Gravy Recipe
If you’re looking for even more easy pork chop recipes, be sure to try these 4-ingredient apricot glazed pork chops, pan fried pork chops, and baked bbq pork chops, too!
Fried Pork Chops and Gravy
Crispy on the outside, tender and juicy on the inside! Even if you don’t consider yourself a pork chop lover, these easy pan fried pork chops and gravy just might change your mind. They’re not breaded and deep-fried, but instead just dredged in seasoned flour, and then pan-fried in shallow oil. The process isn’t messy or time-consuming, you only need one cast-iron skillet, and the pork chops come out seared, golden brown, and perfectly cooked every time. Smother them in a creamy milk gravy, and it will be love at first taste!
The Secret to Making Tender Pork Chops
There are a handful of important tips to make sure that your pork chops stay tender and juicy:
- Use thick-cut bone-in pork chops, which have a longer cooking time and therefore sear nicely and develop a flavorful crust without becoming overdone or dry on the inside.
- Sear the chops over medium-high heat. The pork has a tendency to dry out if it’s cooked low and slow for a longer period of time.
- Use a meat thermometer to know exactly when your pork chops are done. The total cooking time will vary depending on a number of different factors, so the instant read thermometer is always the best way to know when the meat reaches an internal temperature of 140°F – 145°F.
- Let the chops rest for at least 5 minutes before serving. This gives the juices time to redistribute in the meat, rather than spilling out onto the plate.
Ingredients
This is just a quick overview of the simple pantry staples that you’ll need for a skillet of pork chops and gravy. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Thick, bone-in pork chops: use as many as you need. I’ve shown chops that are about 1-inch thick here, but you can adjust the cooking time for smaller pork chops.
- Self-rising flour: for dredging. The flour coating on the outside of the pork chops helps them brown nicely in the skillet and creates a great crust on the meat’s exterior. Self-rising flour includes salt and a leavening agent, which yields a lighter, crispier texture. You can sub with all-purpose flour if that’s what you have.
- Kosher salt, ground black pepper, dried thyme, garlic powder, and paprika: simple seasonings that add more flavor to the flour dredge.
- Vegetable oil: for frying the chops. The vegetable oil has a higher smoke point than butter, but you can substitute with canola oil, peanut oil, shortening, or another neutral oil.
- All-purpose flour: combines with the drippings in the skillet to create the roux that thickens the gravy.
- Chicken stock or broth and milk: liquids that thin the gravy.
How to Make Pork Chops and Gravy
These easy pork chops and gravy come together in one skillet, for a simple, hearty, and flavorful weeknight supper. First, I’ll show you how to fry pork chops.
- Dredge the pork chops in seasoned self-rising flour. Shake off any excess.
- Heat the oil in a large skillet over medium-high heat (this is the 12-inch skillet that I used here, but any similar heavy pan or cast iron skillet will work).
- Add the chops to the hot oil, and cook until browned on both sides and a meat thermometer registers 140°F – 145°F.
- Transfer the pork chops to a plate or serving tray and let them rest for a few minutes while you make the gravy in the same skillet.
How Long to Fry Pork Chops
The total cooking time will vary depending on the size and thickness of your pork chops, on the temperature of the meat when you put it in the skillet, and on the temperature of your oil. As a result, a meat thermometer is always the best way to know when your pork chops are perfectly cooked. You’re looking for an internal temperature of 140°F – 145°F, which will still look slightly pink in the center.
For thick-cut bone-in pork chops, this will take about 7-10 minutes per side. Smaller bone-in pork chops will cook in about 5-6 minutes per side. You can also use boneless pork chops in this recipe; you’ll likely just need to reduce the overall cooking time slightly. Be careful not to overcook the meat, or it will become tough and dry.
How to Make Gravy from Fried Pork Chops
Once the pork chops are cooked, you can whisk together an easy pan gravy in the same skillet by using some of the drippings from the meat.
- Reserve two tablespoons of the oil that you used for frying the pork chops; discard the rest of the oil.
- Add the flour to the skillet with the oil, and cook over medium heat, whisking, until the flour browns, about 1-2 minutes.
- Gradually whisk in the chicken broth and milk. Cook and stir until the gravy thickens.
- Remove the gravy from the heat, taste, and season with salt and pepper.
- Spoon or pour the sauce over the pork chops and serve! Garnish with chopped fresh thyme or parsley, if desired.
Serving Suggestions
Here are some easy side dishes that are traditionally served with pork chops:
- Hush Puppies
- Coleslaw or Vinegar Coleslaw
- Hoe Cakes
- Baked Potato Wedges, Baked Potatoes, Skin On Mashed Red Potatoes, 3-Ingredient Buttermilk Mashed Potatoes, or Mashed Sweet Potatoes
- Southern Cornbread (shown here), Skillet Cornbread, Bakery-Style Corn Muffins, Honey Cornbread, Old-Fashioned Corn Sticks, Sweet Cornbread Muffins, Cornbread with Cake Mix, Jiffy Cornbread with Creamed Corn, Pumpkin Cornbread, or Sweet Cornbread
- Creamy Baked Mac and Cheese, Duke’s Homemade Mac and Cheese, Crock Pot Mac and Cheese, Stovetop Shells and Cheese, or No-Boil Easy Mac and Cheese
- 3-Ingredient Buttermilk Biscuits, 4-Ingredient Butter Swim Biscuits, Southern Buttermilk Biscuits, Flaky Biscuits, Aunt Bee’s 3-Ingredient Buttermilk Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Easy Drop Biscuits
- Pumpkin Bread or Pumpkin Muffins
- 3-Ingredient Sour Cream Muffins
- Mixed Greens with Dijon Vinaigrette, Wedge Salad, Classic Caesar Salad, House Salad with Candied Pecans, or a Green Salad with Red Wine Vinaigrette
- Easy Potato Salad
- Arkansas Green Beans with Bacon or Southern-Style Green Beans
- Broccoli Cauliflower Salad
- Fried Apples, Baked Apple Slices, or Applesauce
- Southern Succotash
- Southern Collard Greens
- Fried Okra
- Broccoli and Cheese
- Easy Pasta Salad
- Homemade Baked Beans with Bacon
- Charleston Red Rice
- Okra and Tomatoes
- Southern Squash Casserole or 3-Ingredient Roasted Yellow Squash
- Cheese Grits
- Fried Cabbage with Apples and Onion, Braised Red Cabbage, or Roasted Cabbage
Storage
Leftovers will keep in an airtight container in the fridge for 3-4 days. You can also freeze cooked pork chops without the gravy in an airtight container for up to 3 months.
Smothered Pork Chops and Gravy Recipe Variations
- The self-rising flour puffs up a little bit when it’s cooked, making the pork chops extra light and crispy. If you don’t have self-rising flour, you can substitute with all-purpose flour.
- Use any blend of seasonings that you like in the flour mixture. Keep it simple with just salt and pepper, use seasoned salt (such as Lawry’s brand), try Cajun or Creole seasoning, or make it spicy with cayenne pepper. Use other herbs that you enjoy, such as parsley, chives, or rosemary.
- Scale the recipe to cook as many chops as you need. If frying more than 2 pork chops, you’ll likely need to cook the pork in batches so that you don’t overcrowd the skillet. You’ll also want to double the amount of gravy that you make.
Tips for the Best Pork Chops and Gravy Recipe
- Use bone-in, thick-cut pork chops to keep the meat moist and tender. Pan fried thin pork chops or boneless pork chops tend to get dry or tough if slightly overcooked in a skillet.
- Let the pork chops come to room temperature for at least 15-20 minutes before dredging and frying. This will help them cook more evenly.
- This recipe yields enough gravy for about 2 pork chops. If you’re cooking more than 2 chops, you’ll need to double (or triple) the amount of gravy that you make.
- When whisking the gravy, scrape up any browned bits from the bottom of the skillet. These add great flavor to the gravy!
- Use a very large, heavy skillet so that the pork chops aren’t too crowded while they cook. If cooking more than 2 chops, you’ll likely need to fry them in batches. This is the 12-inch skillet that I used.
- Garnish with fresh parsley or other fresh herbs for a bright, fresh finishing touch.
More Pork Chop Recipes to Try
Country-Style Pork Chops and Gravy
Ingredients
FOR THE PORK CHOPS:
- 2 thick-cut bone-in pork chops about 1-inch thick
- 1 cup self-rising flour
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon ground black pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ½ cup vegetable oil canola oil, or shortening
FOR THE GRAVY:
- 2 tablespoons oil reserved from cooking the pork chops in the skillet
- 2 tablespoons all-purpose flour
- ½ cup chicken stock or broth
- ½ cup milk
Instructions
- Let the pork come to room temperature on the counter for at least 15-20 minutes.
- In a shallow dish, whisk together the self-rising flour, salt, pepper, thyme, garlic powder, and paprika.
- Dredge the pork chops in the flour mixture until lightly coated, shaking off any excess flour.
- In a large skillet, heat the oil over medium-high heat.
- Add the chops to the hot skillet and cook until browned on both sides and a meat thermometer registers 140°F – 145°F (about 7-10 minutes per side). Smaller bone-in pork chops will cook in 5-6 minutes per side, so just keep an eye on your chops and use the thermometer to know when they’re done. The internal temperature of the pork chops will continue to rise after you remove them from the pan.
- Transfer pork chops to a plate, tent with foil, and allow to rest for about 5-10 minutes while you make the gravy.
FOR THE GRAVY:
- Whisk together broth and milk in a large measuring cup; set aside.
- Reserve 2 tablespoons of oil that you used to fry the pork chops; discard the rest of the oil.
- In the same skillet over medium heat, sprinkle the flour into the 2 tablespoons of reserved cooking oil. Cook while whisking until the flour is browned, about 1-2 minutes. Very gradually, whisk in the broth and milk. Cook and stir until the gravy thickens. Remove from the heat, taste and season with salt and pepper, and then spoon over the pork chops.
Notes
- Use bone-in, thick-cut pork chops to keep the meat moist and tender. Pan fried thin pork chops or boneless pork chops tend to get dry or tough if slightly overcooked in a skillet.
- Let the pork chops come to room temperature for at least 15-20 minutes before dredging and frying. This will help them cook more evenly.
- This recipe yields enough gravy for about 2 pork chops. If you’re cooking more than 2 chops, you’ll need to double (or triple) the amount of gravy that you make.
- When whisking the gravy, scrape up any browned bits from the bottom of the skillet. These add great flavor to the gravy!
- Use a very large, heavy skillet so that the pork chops aren’t too crowded while they cook. If cooking more than 2 chops, you’ll likely need to fry them in batches. This is the 12-inch skillet that I used.
- Garnish with fresh parsley or other fresh herbs for a bright, fresh finishing touch.
Thank you for all your wonderful recipes. I so look forward to seeing your emails! For this recipe, may I ask why we should use self-rising flour for dredging? Thank you!!!
Thank you so much, Chris! Self-rising flour includes salt and a leavening agent, which yields a lighter, crispier texture we love. You can sub with all-purpose flour if that’s what you have, and it will still taste great!