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Country Fried Pork Chops

Country fried pork chops with a crunchy cornmeal-flour crust and a shatteringly crisp exterior from pan-frying in skillet oil. Finished with classic white gravy poured over juicy, cooked-through chops.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Southern American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

pork chops
  • 4 thin-cut pork chops About 1/2 inch thick.
breading
  • 1 cup all-purpose flour
  • 0.25 cup cornmeal
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 0.25 salt and pepper to taste Season the breading to your preference.
egg and buttermilk wash
  • 2 eggs Beaten.
  • 0.25 cup buttermilk
frying
  • 1 oil for frying Enough to reach about 1/2 inch in the skillet.
white gravy
  • 3 tbsp drippings Reserve 3 tablespoons from the cooked pork chops.
  • 3 tbsp flour Whisk into drippings to make the roux.
  • 2 cup whole milk
  • 0.5 salt and pepper Season the gravy to taste.

Equipment

  • 1 cast iron skillet

Method
 

Season and set up coating
  1. Mix the all-purpose flour, cornmeal, garlic powder, smoked paprika, onion powder, salt, and pepper in a shallow dish until evenly combined.
  2. Whisk the eggs with the buttermilk in a second shallow dish until smooth.
Bread the pork chops
  1. Dip each pork chop in the egg-and-butttermilk mixture, then coat thoroughly in the seasoned flour mixture.
  2. Press the coating firmly so it adheres, and set the coated chops on a plate while you heat the oil.
Fry until deep golden
  1. Heat about 1/2 inch of oil in a skillet over medium-high heat until shimmering.
  2. Fry the pork chops 3–4 minutes per side, until deep golden and cooked through.
  3. Drain on paper towels and reserve 3 tablespoons of drippings for the gravy.
Make white gravy and serve
  1. Whisk the flour into the drippings over medium heat for 1 minute to form a roux.
  2. Slowly whisk in the whole milk, then simmer until thick and coats the back of a spoon.
  3. Season the white gravy with salt and pepper, then serve over the crispy pork chops.

Notes

For extra crunch, make sure the oil is hot enough before frying (it should shimmer) and press the breading firmly onto the chops so it doesn’t loosen. Store leftovers in the refrigerator up to 3 days; reheat on a skillet to help re-crisp the coating. Freezing is not recommended for best texture. Dietary swap: for a gluten-free version, use a 1:1 gluten-free all-purpose flour blend for both the breading and gravy.