Easy weeknight meals start with Pan Fried Pork Chops with Country Gravy. A quick dinner that comes together in less than 30 minutes including the creamy pan gravy!
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Dinner
Cuisine: American
Keyword: Country Gravy, Fried Pork Chops, Pan Sauce
Servings: 4
Calories: 589kcal
Author: Kellie
Cost: $13
Equipment
1 skillet
Ingredients
8thin cut bone-in pork chops
1cupall purpose flour
1teaspoonkosher salt
1teaspoonfresh ground pepper
1/2teaspoongarlic powder
1/2teaspoononion powder
1/2teaspoonsmoked paprika
1/4teaspooncayenne pepper
2tablespoonsbutter
2tablespoonsolive oil
For the gravy:
1tablespoonbutter
1tablespoondredging flour
1cupchicken stock
1cuphalf and half
1/2teaspoongarlic powder
Salt and pepperto taste
Instructions
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.
Notes
Fried Pork Chops are best served soon after cooking.