Fried Pork Chops
Fried Pork Chops are a classic Southern comfort food! These crispy, tender pork chops are served with an easy homemade gravy on top for maximum flavor.
Servings: 4 servings
Calories: 462kcal
Ingredients
For the Fried Pork Chops
- 4 1-1½” thick boneless pork chops
- 1 tsp kosher salt
- ½ tsp black pepper plus more for garnishing
- ½ cup buttermilk
- 1 tsp hot sauce
- ½ cup self-rising flour
- ½ cup cornmeal
- ½ Tbsp baking powder
- ¾ tsp seasoned salt
- ¼ tsp garlic powder
- ¼ tsp smoked paprika
- vegetable oil or canola oil for frying
- chopped Italian parsley for garnishing
For the Gravy
- 1 Tbsp unsalted butter
- ¼ cup all-purpose flour
- 1 cup whole milk plus more if needed
- ¼ cup buttermilk see note
Instructions
For the Fried Pork Chops
- Using a meat mallet or a rolling pin, pound pork chops until 1” thick. Sprinkle with salt and pepper; set pork chops aside.
- Place buttermilk and hot sauce in a large shallow bowl; whisk until well combined.
- Place self-rising flour, cornmeal, baking powder, seasoned salt, garlic powder and smoked paprika in a separate large, shallow dish; whisk together until well combined.
- Dip pork chops first in buttermilk and then dredge in the flour mixture. Press flour mixture gently into pork chops to ensure it sticks. Place coated pork chops on a plate and let sit for 10 minutes. (See note below.)
- Meanwhile, using a large skillet (preferably a cast iron skillet), add enough oil to fill skillet 1” deep. Place over medium high heat until temperature reaches 350°F.
- Working in batches of 2 pork chops each, fry pork chops for 3 minutes per side, or until golden brown and fully cooked to an internal temperature of 145°F.
- Once fully cooked, let pork chops drain on a wire rack or on a plate lined with paper towels.
For the Gravy
- Carefully drain excess hot oil from skillet, but leave ~1 Tbsp of oil in skillet.
- Place skillet over medium heat.
- Add unsalted butter; stir until butter has completely melted.
- Sprinkle flour on top. Continue cooking for 3-4 minutes, stirring occasionally.
- Add milk and buttermilk; reduce heat to medium-low.
- Cook at a low simmer, stirring often, for 1-2 minutes or until gravy thickens and coats the back of a wooden spoon. (Note: If the gravy thickens too much, add up to an additional ½ cup of milk as needed.)
- Spoon gravy over cooked pork chops.
- Before serving, garnish with additional black pepper and chopped parsley.
Notes
For the buttermilk in the gravy, I often just use a bit of the leftover buttermilk that the pork chops were dipped into.
Nutrition
Calories: 462kcal | Carbohydrates: 38g | Protein: 37g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 110mg | Sodium: 1182mg | Potassium: 902mg | Fiber: 3g | Sugar: 6g | Vitamin A: 331IU | Vitamin C: 1mg | Calcium: 209mg | Iron: 2mg
