Chicken Fried Pork with Gravy

Step-by-step instructions

1. In a shallow dish, combine 1 cup of all-purpose flour with garlic powder, onion powder, paprika, salt, and pepper.
2. Dip each pork chop into buttermilk, letting the excess drip off, then dredge in the seasoned flour mixture for even coating.
3. Heat vegetable oil in a large skillet over medium-high heat.
4. Fry pork chops in the hot oil, cooking until golden brown and the internal temperature reaches 145°F, about 4-5 minutes per side.
5. Once cooked, transfer the pork chops to a paper towel-lined plate to drain excess oil.
6. In the same skillet, melt butter over medium heat, scraping up any delicious bits from the bottom.
7. Whisk in 2 tablespoons of flour to form a roux.
8. Gradually pour in the chicken broth, whisking continuously to avoid lumps.
9. Continue to cook and stir until the gravy thickens, about 5-7 minutes.
10. Season the gravy with additional salt and pepper to taste.
11. Serve the crispy chicken-fried pork chops with gravy poured generously on top. Enjoy!

Best ways to enjoy it

When it comes to serving Chicken Fried Pork with Gravy, presentation can elevate your dining experience. For a cozy feel, plate each pork chop individually with a generous ladle of gravy on top. Add a side of creamy mashed potatoes or buttery corn to soak up the delicious gravy. Fresh greens, such as sautéed spinach or a simple garden salad, provide a refreshing contrast and balance out the rich flavors.

How to store & freeze

Leftover Chicken Fried Pork with Gravy can be stored in the fridge for up to three days. Place the pork chops in an airtight container, and cover them with gravy to keep them moist. For longer storage, consider freezing the cooked pork chops without gravy; they can last up to three months in the freezer. When reheating, ensure the pork is heated to an internal temperature of 165°F for safe consumption.

Pro chef tips

• For a flakier coating, let the breaded pork chops rest for about 10 minutes before frying. This helps the coating adhere better during cooking.
• Don’t rush the frying process. Give each chop ample space in the skillet to ensure they cook evenly and reach that perfect golden brown color.
• If you have leftover gravy, it can be repurposed as a sauce for biscuits or served over rice for a quick meal the next day.

Creative twists

• Add a kick to your recipe by mixing cayenne pepper into the flour mixture for a spicy twist.
• For a Southern flair, consider serving it with collard greens or cornbread.
• Substitute pork chops for chicken breasts or even turkey cutlets for variations on this classic dish.

FAQs

What is the best cooking oil for frying?
Vegetable oil is ideal due to its high smoke point, but you can also use canola or peanut oil for frying.

Can I make this dish ahead of time?
While the pork chops are best enjoyed fresh, you can prepare the gravy in advance and reheat it when you’re ready to serve. Just ensure that you keep the cooked pork chops warm while making the gravy.

What should I serve with Chicken Fried Pork?
Some delicious pairings include mashed potatoes, green beans, or a fresh garden salad. Don’t forget some warm biscuits to complete your meal!

By following this guide, you’ll not only create a comforting and satisfying dish but also gain the confidence to explore new culinary adventures in your kitchen!

Chicken Fried Pork with Gravy

A comfort food classic that combines juicy pork chops with a crunchy coating and rich gravy, perfect for family dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Southern

Calories: 450

Ingredients Method Notes

Ingredients

  

For the pork chops

• 4 pieces pork chops Bone-in or boneless, as preferred.
• 1 cup all-purpose flour For coating, plus additional for gravy.
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• to taste salt and pepper To season the flour mixture.
• 1 cup buttermilk Can substitute with regular milk or non-dairy milk.

For the gravy

• 2 tablespoons butter
• 2 cups chicken broth
• 2 tablespoons all-purpose flour For thickening the gravy.

Method

 

Preparation

1. In a shallow dish, combine 1 cup of all-purpose flour with garlic powder, onion powder, paprika, salt, and pepper.
2. Dip each pork chop into buttermilk, letting the excess drip off, then dredge in the seasoned flour mixture for an even coating.

Frying

1. Heat vegetable oil in a large skillet over medium-high heat.
2. Fry pork chops in the hot oil, cooking until golden brown and the internal temperature reaches 145°F, about 4-5 minutes per side.
3. Once cooked, transfer the pork chops to a paper towel-lined plate to drain excess oil.

Making the gravy

1. In the same skillet, melt butter over medium heat, scraping up any delicious bits from the bottom.
2. Whisk in 2 tablespoons of flour to form a roux.
3. Gradually pour in the chicken broth, whisking continuously to avoid lumps.
4. Continue to cook and stir until the gravy thickens, about 5-7 minutes.
5. Season the gravy with additional salt and pepper to taste.

Serving

1. Serve the crispy chicken-fried pork chops with gravy poured generously on top.

Notes

Leftover Chicken Fried Pork with Gravy can be stored in the fridge for up to three days. For longer storage, freeze the cooked pork chops without gravy for up to three months. Ensure to reheat to an internal temperature of 165°F.