Crispy Fried Pork Chops with Gravy

Name: Crispy Fried Pork Chops with Gravy
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 4 thin cut bone-in pork chops; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 1-2 tablespoons avocado oil; 3/4 cup all-purpose flour; 3/4 cup Italian seasoned breadcrumbs; 1 whole egg; 1/2 large onion; 2 cups chicken stock; 2 teaspoons cornstarch

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
4 servings
Calories
359 kcal
Course
Main Course, Dinner
Cuisine
American

Crispy Fried Pork Chops with Gravy

Iris Warren

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Crispy fried pork chops with gravy are perfect served over mashed potatoes. They are tender and juicy on the inside with a crispy, flavorful outside.

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Ingredients

Servings

4 thin cut bone-in pork chops
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1-2 tablespoons avocado oil
3/4 cup all-purpose flour
3/4 cup Italian seasoned breadcrumbs
1 whole egg whisked
1/2 large onion chopped
2 cups chicken stock low sodium
2 teaspoons cornstarch

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Instructions

Make your breading station by adding the flour, egg, and breadcrumbs each to their own individual shallow, wide bowls.
Take a pork chop and dredge it in the flour. Shake off the excess.
Place the floured pork chop in the egg and coat it completely.
Remove from the egg and dredge it in the breadcrumbs. Coat it completely. Shake off the excess. Set it aside. Repeat for all of the pork chops.
To a deep, heavy-bottomed skillet add the avocado oil and heat over medium-high heat.
Once the oil is hot and shimmery, add your pork chops. Don't overcrowd the pan and do them in batches if necessary.
Cook for 3-4 minutes per side, flipping once it's brown and crispy.
Remove them from the pan and set them aside to rest.
Add the chopped onion to the skillet. Saute until softened and just starting to brown.
To your pan, add the chicken stock and de-glaze the bottom of the pan. You want to lift up all of the good little flavor bits left on the bottom from the pork chops and onions.
Bring the stock to a simmer.
Make the cornstarch slurry by mixing the cornstarch with 2 teaspoons of cold water. Mix until smooth and then pour into the stock.
Whisk over low heat until thickened.
Serve your pork chops over mashed potatoes with the gravy poured over. Enjoy!

Equipments used:

Notes

Use thin cut, bone-in pork chops. They will cook more evenly and you won't end up with burnt breading by the time the inside is cooked.
Use a meat thermometer! I can't insist on this enough. If you struggle with tough pork chops, I highly recommend getting one. Overcooking pork chops will ruin them. They'll be tough and lose flavor.

Nutrition Information

Show Details

Serving 1pork chop with 1/3 cup gravy Calories 359kcal (18%) Carbohydrates 27g (9%) Protein 27g (54%) Fat 11g (17%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g Trans Fat 0g Cholesterol 112mg (37%) Sodium 984mg (41%) Fiber 2g (8%) Sugar 3g (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 359 kcal

% Daily Value*

Serving	1pork chop with 1/3 cup gravy
Calories	359kcal	18%
Carbohydrates	27g	9%
Protein	27g	54%
Fat	11g	17%
Saturated Fat	4g	20%
Polyunsaturated Fat	4g	24%
Trans Fat	0g	0%
Cholesterol	112mg	37%
Sodium	984mg	41%
Fiber	2g	8%
Sugar	3g	6%