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Country Fried Pork Chops

Country fried pork chops with a crunchy cornmeal-flour crust and juicy, tender meat. Pan-fried until deep golden, then served with classic white gravy made from reserved drippings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Southern American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

pork chops
  • 4 thin-cut pork chops (1/2 inch thick) Pat dry for best crust adhesion.
breading
  • 1 cup all-purpose flour
  • 0.25 cup cornmeal
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 0.25 tsp salt and pepper to taste Season the flour mix; use more if needed.
  • 2 eggs, beaten
  • 0.25 cup buttermilk
  • 1 oil for frying Enough for about 1/2 inch depth in the skillet.
white gravy
  • 3 tbsp drippings Reserve 3 tablespoons after frying.
  • 3 tbsp flour For thickening the gravy.
  • 2 cup whole milk
  • 0.5 tsp salt and pepper To season the gravy.

Equipment

  • 1 cast iron skillet

Method
 

Set up breading stations
  1. Mix the flour, cornmeal, garlic powder, smoked paprika, onion powder, salt, and pepper in a shallow dish until evenly combined.
  2. Whisk the eggs with buttermilk in a second shallow dish until smooth.
Bread the pork chops
  1. Dip each pork chop into the egg mixture, then coat thoroughly in the seasoned flour and press firmly so the crust sticks.
Pan-fry until crisp and cooked through
  1. Heat 1/2 inch of oil in a skillet over medium-high heat until hot.
  2. Fry the chops 3–4 minutes per side until deep golden and cooked through, then transfer to paper towels to drain.
  3. After frying, reserve 3 tablespoons of drippings in the skillet for the gravy.
Make white gravy
  1. Whisk the flour into the drippings over medium heat for 1 minute to cook the flour.
  2. Slowly whisk in the milk and bring to a simmer, cooking until thick, then season with salt and pepper.
  3. Serve the white gravy over the chops.

Notes

Pro tip: press the flour firmly onto the egg-coated pork chops to maximize that shatteringly crisp crust. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet or oven to re-crisp, then warm gravy separately. Freezing is not recommended for the breading, but you can freeze leftover gravy (up to 2 months) and reheat gently. For a lighter swap, use low-fat milk in the gravy (texture may be slightly thinner).