Country-Style Pork Chops and Gravy

Square overhead shot of two large pan fried pork chops in a skillet smothered with milk gravy

Country-Style Pork Chops and Gravy

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.

Course Dinner

Cuisine American, Southern

Keyword fried pork chops and gravy, pan fried pork chops, pork chops and gravy

Prep Time 10

Cook Time 25

Total Time 35

Servings - 4 people

Calories 346kcal

Author Blair Lonergan

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.

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