Country Fried Pork Chops
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Course
Main Course, Dinner
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Cuisine
American
Country Fried Pork Chops
Description
Boneless pork chops are first dipped into beaten eggs, then dredged in a seasoned flour blend containing paprika, kosher salt, and black pepper. The coated chops are pan-fried in vegetable oil over medium-high heat until golden brown on both sides, typically about five minutes per side depending on their thickness. Cooking to an internal temperature of 145°F is recommended for safe consumption.
After frying, the pork chops are removed and resting on paper towels to drain excess oil. The skillet drippings left behind are used to prepare a simple gravy by whisking flour into the pan, cooking briefly, then slowly adding milk while stirring to prevent lumps. Salt and pepper adjust the flavor. The gravy finishes thick and silky, perfect for serving with the chops.
This hearty preparation offers a contrast of crispy exterior and tender meat with rich, smooth gravy for moisture and seasoning. It works well served alongside mashed potatoes, green vegetables, or classic sides like coleslaw and cornbread.
Cooking times vary with chop thickness; using a meat thermometer helps ensure proper doneness without overcooking. The gravy’s thickness can be adjusted by varying flour quantity or simmer time.
Ingredients
Pork Chops
- 6 boneless pork chops
- 2 large egg beaten
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- ¼ cup vegetable oil
Gravy
- 3 tablespoons all-purpose flour
- 2 ½ cups milk
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
Pork Chops
- Beat eggs carefully in a shallow dish. Set aside.
- Combine flour with paprika, salt, and pepper in a large bowl and mix to combine. Set aside.
- With one hand, dip each pork chop into the egg wash first, letting the excess drip off. Then put the pork chop into the flour mixture, pressing all sides into the flour mixture well. Lift up, shake slightly and set on a plate. Repeat with remaining pork chops.
- Heat oil in a large heavy-bottomed skillet over medium-high heat. Place 4 pork chops (or however many will fit comfortably) in the skillet. Cook until browned on both side, about 5 minutes for each side. *SEE NOTES*
- Remove from skillet and place onto a plate lined with paper towels. Repeat with remaining pork chops. Remove all pork chops from the skillet but do not clean it out. (We'll use the drippings for the gravy.)
Gravy
- Add the flour to the pan drippings in the skillet.
- Whisk to combine, and let cook for about 2 minutes.
- Slowly pour in the milk, and whisk constantly until mixture has thickened – about 3 minutes. Add the salt and pepper, and season to taste with more if desired.
- Serve the chops on a plate and cover with the gravy. Place any remaining gravy in a gravy boat.
Notes
- Cook pork chops to an internal temperature of 145°F for safety and optimal juiciness.
- Adjust frying times according to the thickness of the pork chops.
- Use pan drippings for the gravy to capture the flavor from the fried pork.
User Reviews
Overall Rating
5
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