Pan Fried Pork Chops
Pan Fried Pork Chops are what’s for dinner! Served with the best country style gravy, these easy to make pork chops are a staple entree in my household. They’re made flavorful with an array of seasonings, crispy on the outside, tender on the inside, and smothered in the most delicious creamy gravy!
Fried Pork Chops
Craving some real comfort food? Pan Fried Pork Chops with thick country gravy is the best dinner recipe for those nights you need a filling, flavorful entree that’ll really hit the spot! They might just be even better than your grandma’s pork chops… Yes, really. They’re seasoned to perfection and cooked to the best crispy exterior while still being tender and juicy on the inside.
And the gravy? SWOON! It’s such a simple country gravy that has no frills and all flavor. It’s made simply with butter and flour first, then it gets creamy with ingredients like half and half and chicken stock.
Toss a little garlic powder and whatever other seasoning sounds good to you and voila! You now have a homemade country gravy so good you might just lick your plate.
This is a kid-friendly meal that most picky eaters approve of. It’s deliciously simple! As much as I love experimenting with new trendy recipes, sometimes, you just can’t beat the classics.
This easy recipe for Fried Pork chops and country gravy is certainly that – a classic. Whether you’re from the South or not, you’ll love digging into this delicious weeknight comfort dinner!
How to Make Fried Pork Chops
This easy recipe comes together nice and fast so you’ll have dinner on the table in no time!
- Dredge the pork chops. Pat the pork chops dry with a paper towel. Then, dredge them in a mixture of flour, salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper.
- Sear the pork chops. Melt some butter and olive oil in a skillet over medium-high heat. Working in batches of 4 or less, cook the pork chops for 2-3 minutes per side until golden brown.
- Make the gravy. Melt the butter and sprinkle it with flour. Whisk in the chicken stock, scraping the pan as you go. Bring to a boil. Lower the heat and stir in the half and half. Whisk in the seasonings, then serve with the pork chops and enjoy!
Tips for juicy Pork Chops
- When you’re cooking the gravy, make sure you’re using a wooden spoon to scrape up all of those brown bits. If you use a metal utensil, you’ll likely end up scratching your pan.
- For the BEST flavor in your gravy, use Homemade Chicken Stock instead of store-bought. I always like to keep some in my fridge so I can use it in all of my cooking.
- Pork chops are fully cooked and safe to eat when a digital thermometer reads 145°F. Don’t cook them past that temperature, otherwise they’ll get dry and tough.
Here are just a few of my favorite side dishes to plate next to these country style pork chops.
- Veggies! Whether you like them steamed and plain or all dressed up, veggies are a vibrant addition to this savory entree. Some of the best veggies sides include The Very Best Green Bean Casserole, Roasted Maple Bacon Brussels Sprouts, and Corn on the Cob.
- Potatoes! Potatoes are technically also veggies, but they’re not on the plate to make it light and vibrant. I love serving potatoes with this recipe to help soak up all that gravy and make it even heartier! Usually, I serve these pork chops with Country Mashed Potatoes.
And of course you’ve got to wash it all down with a tall glass of Southern Sweet Tea!
Check out more of my best easy pork chop dinner recipes!
- Smothered Pork Chops with Onions and Mushrooms
- Apple Cider Brined Pork Chops with Apples and Bacon
- Asian Style Pan Roasted Pork Chops
- Parmesan Crusted Baked Pork Chops with Roasted Potatoes
Get the Recipe: Pan Fried Pork Chops Recipe with Country Gravy
- 8 thin cut bone-in pork chops
- 1 cup all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
For the gravy:
- 1 tablespoon butter
- 1 tablespoon dredging flour
- 1 cup chicken stock
- 1 cup half and half
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 skillet
- Pat the pork chops dry with a paper towel and season both sides with salt and pepper.
- In a shallow dish or pie plate, whisk together the flour, salt, pepper, garlic powder, onion powder, paprika and cayenne pepper.
- Dredge each side of the pork chops in the flour mixture and set aside on a plate.
- Heat the 1/2 the butter and half the olive oil in a large skillet over medium-high heat.
- Add the pork chops to the pan, four at a time (do not crowd the pan, if only three fit then work in smaller batches.) Cook the pork chops for 2-3 minutes or until golden brown, flip and cook on the opposite side for an additional 2-3 minutes or until the inside of the pork chop registers 145˚F on an instant read thermometer.
- Transfer to a platter and repeat with the remaining chops.
- Set aside and keep warm.
Make the gravy:
- Add the butter to the pan over medium heat and sprinkle with the flour. Cook for 1 minute.
- Whisk in the chicken stock scraping the bottom of the pan with a wooden spoon to scrape up the brown bits and bring to a boil, approximately 2-3 minutes.
- Turn the heat to low and slowly stir in the half and half. Whisk in the garlic powder and season with salt/pepper, to taste.
- Serve the pork chops with the gravy.