Southern Fried Pork Chop with Gravy

This recipe combines

Country Gravy

A breaded, pan-fried pork chop finished with a peppery country gravy built right in the same pan. The gravy is the payoff of frying: milk thickened with flour and the browned bits and drippings left behind, essentially a béchamel that trades plain butter for savory pan fond. This page includes the gravy so it reads as one dish, and the country gravy also stands on its own.

Serves 2

Ingredients

For the chops

• 2 bone-in pork chops, about ¾-inch thick
• Salt and pepper
• ½ cup flour, plus 3 tablespoons reserved for the gravy
• 1 egg, beaten with 2 tablespoons water
• 1 cup breadcrumbs or additional flour, seasoned with salt, pepper, and a pinch of cayenne
• Neutral oil, for frying (enough for about ½ inch in the pan)

For the country gravy

• Reserved pan drippings (about 3 tablespoons, with browned bits)
• 3 tablespoons flour (reserved from breading, or fresh)
• 1½ cups milk, warmed
• Salt and plenty of black pepper

Pan-Frying

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Browning Food and Building a Sauce→

Method

Bread and fry

Season the chops with salt and pepper, then dredge in flour, dip in the egg wash, and coat in the seasoned breadcrumbs. Heat about ½ inch of oil in a skillet over medium-high heat until shimmering and fry the chops 4–5 minutes per side, until deeply golden and cooked through (145°F). Remove and drain on paper towels, keeping warm.

Make the gravy and serve

Carefully pour off all but about 3 tablespoons of oil from the pan, leaving the browned bits behind. Make the country gravy in the same pan over medium heat: sprinkle the flour into the drippings and browned bits, stir to a paste, and cook 1–2 minutes, then slowly whisk in the warm milk, stirring out any lumps, and simmer until thickened, 5–7 minutes. Season generously with salt and black pepper, then serve the chops with the gravy spooned generously over the top.