Southern-Fried Pork Chops With Gravy

Southern-Fried Pork Chops With Gravy


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Savor our take on this classic Southern comfort food of tender and crispy breaded pork loins coated in a luscious gravy. Always a down-home main course perfect for serving with a scoop of mashed potatoes.

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Time needed

20 min preparation

Serving Size / Yield

4-6 servings


  • Pork Chops:
  • 4 Boneless Pork Loin Chops
  • 1 C. Flour
  • 1/2 tsp. Sea Salt, plus additional to taste
  • 1/4 tsp. Ground Black Pepper, plus additional to taste
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Onion Powder
  • 2 Eggs
  • 2 Tbs. Whole Milk
  • 1 1/2 C. Bread Crumbs
  • Olive Oil, for frying
  • Butter, for frying
  • Gravy:
  • 1 C. Chopped Onion
  • 2-3 Tbs. All-Purpose Flour
  • 1 1/2 C. Chicken Broth
  • 1 C. Fat Free Half-and-Half

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Place pork chops on a flat surface. Use a meat mallet to pound them down to a uniform thinness.
In one medium-sized bowl, combine flour, sea salt, pepper, garlic powder, and onion powder. In a second bowl, beat the eggs together with the milk. Pour the bread crumbs into a third bowl, and season them with salt and pepper to taste.
Dredge each pork chop through the flour mixture, reserving any flour mixture remaining. Dip pork chops in egg mixture, gently shaking off any excess. Finally coat pork chops with bread crumbs, pressing down to help them stick.
In a large skillet over medium-high heat, warm 2 Tbs. olive oil and 1 Tbs. butter. Place pork chops in skillet and pan-fry until both sides turn golden brown, adding additional olive oil and butter if skillet dries out. Place fried chops in oven to keep warm.
Add onions to the skillet with remaining pork chop drippings, and cook until tender. Stir in 2-3 tablespoons of reserved flour mixture. Cook mixture until bubbling. Stir in chicken broth and half-and-half. Continue cooking, stirring continuously, until gravy has thickened. Cook and stir for 1 more minute, then pour gravy onto pork chops and serve.

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