Fried Pork Chops & Country Gravy (142 of 150)

Photo from South Your Mouth

I'm not good at frying things so I keep finding recipes that I can practice with. Dad used to make fried pork chops and he always did them perfectly. 

This is a very basic recipe - well, as long as you can fry something without burning it. And I could have done this without a recipe, but not everyone is like that. I figured a basic recipe now and then is helpful to someone...maybe.

Also, this works best with thinner pork chops. I bought ones that were a little too thick for frying I think. 

Fried Pork Chops & Country Gravy

Recipe from South Your Mouth

Serves 6

• 6 bone-in pork chops
• Salt & pepper
• 1 1/2 c flour
• Vegetable oil
• 4 c water or broth

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.