A Southern-style recipe for perfectly cooked country fried pork chops with velvety homemade pan gravy.
JUMP TO RECIPEOnce again I find myself typing out a recipe for something I never thought y’all would want but based on the response on the Facebook page last night, it seems you might!
You’d think I’d stop having these conversations with myself…
Me: Nobody wants these basic recipes.
Me: Yes they do.
Me: Don’t people want fancy-schmancy recipes with unique ingredients and fascinating back-stories?
Me: Um, sure. And that’s what Ina Garten’s for. You. Are. Not. Ina. Garten.
Me: You don’t have to say it like that. I’m kinda like Ina Garten. Of the South. If the South had the Hamptons, I’d totally be its Ina Garten.
Me: We can dream.
So… here’s my recipe for fried pork chops and gravy. And a little insight into the conversations I have with myself all day!
Something I’ve been asked more than once over the years about frying pork chops is how to keep the breading from falling off so here are a few things you’ll want to be sure to do (or not do) to ensure your pork chops are beautifully cooked and golden brown on both sides.
DEAL WITH THE EXCESS MOISTURE – some pork chops can put out a lot of liquid when you fry them which is one of the reasons the breading falls off. There are two ways to get in front of that issue.
- If you have time, sprinkle the chops with salt then let them rest at room temperature for about 20 minutes (on both sides if you have a rack or do one side at a time if not). The salt will draw out excess moisture which will “bead up” on the chops. Blot the chops dry then follow the recipe.
- If you’re in a hurry, after seasoning the chops with salt and pepper, dust them with cornstarch before dredging them in flour. The cornstarch acts as a barrier to contain the moisture and creates a “sticky” layer that helps to keep the breading on.
SHAKE OFF ALL OF THE EXCESS FLOUR – it may seem that the more flour there is, the better but that’s not the case. Too much flour will cause the breading to peel away from the chops and stick to the pan.
KEEP THE OIL HOT – start with and maintain an oil temperature of about 350 degrees. You don’t have to measure the temperature, just wait until the oil is shimmering in the pan and be sure not to overcrowd it. Keep the chops about 2 inches apart from each other.
DO NOT MOVE THE CHOPS – the breading needs time to cook away from the pan. Cook the chops without moving them until you can see the bottoms turning golden brown then nudge them to see if they will move on their own easily. If not, give it another minute before trying again.
Recipe for Fried Pork Chops and Country Gravy
Fried Pork Chops & Country Gravy
Ingredients
- 6 bone-in pork chops
- Salt & pepper
- 1 1/2 cups flour
- Vegetable oil
- 4 cups water or broth
Instructions
- Pour enough vegetable oil in a large frying pan to coat the bottom (about an 1/8 of an inch deep). Heat oil on medium-high heat until approximately 350 degrees.
- Add flour (all-purpose or self rising can be used) to a pie plate or other deep-sided dish; set aside.
- Season pork chops liberally with salt and pepper then dredge in flour. Shake all excess flour off of each chop. Set flour aside.
- Cook chops (in batches – do not overcrowd the pan) in hot oil until golden brown on each side. Don't flip the chops before they have browned or some of the breading could stick to the pan. Once all the chops have been cooked, set aside and keep warm until ready to serve.
- Pour off all but 1/3 cup of pan drippings leaving all the bits of goodness in the pan (I usually just eyeball this but if you’re unsure, simply pour off all the oil in the pan then measure 1/3 cup and add back to the pan).
- Of the remaining flour used to coat the chops, measure 1/3 cup and add it to the hot oil. You want the oil/flour mixture to be about the thickness of ketchup.
- Whisk the flour and oil together and cook over medium-high heat for 4-5 minutes or until medium brown. Slowly add broth or water to pan and whisk constantly until smooth and well combined with the roux. Reduce heat to medium-low, add salt and pepper to taste, and cook for 1-2 minutes or until thickened.
- Serve gravy with pork chops and white rice or mashed potatoes.
Notes
I grew up making gravy like this with plain water but usually dissolve a few beef bullion cubes in it now or use beef broth. You can use whichever you like, you'll just need to add a fair amount of salt if you use plain water.
