Chicken Fried Pork Chops with Cream Gravy
Tender pork chops pounded thin, double-breaded with seasoned flour, and fried until golden and crispy. Each bite delivers a satisfying crunch followed by juicy, well-seasoned pork. The accompanying cream gravy, made from pan drippings and milk, adds rich comfort food flavor that transforms these chops into a hearty meal perfect for family dinners or weekend comfort food cravings. The technique borrows from classic chicken frying methods, creating an irresistible crust that stays crispy even under the creamy white gravy.
Ingredients
- 4 large boneless pork chops
- 3 cups flour
- 1 tablespoon paprika
- 1 tablespoon kosher salt
- 1 tablespoon pepper
- 3 large eggs, whisked
- 1 quart oil, for frying
- ¼ cup flour
- 3 cups milk
- 1 pinch salt and pepper
Instructions
- 1
Trim excessive fat from pork chops if desired
- 2
Place chops between plastic wrap and pound to even 1/3 to 1/2 inch thickness
- 3
Mix flour with paprika, salt, and pepper in one bowl
- 4
Whisk eggs with a few tablespoons water in separate bowl
- 5
Dredge each chop in seasoned flour, dip in egg mixture, then coat in flour again
- 6
Pat flour coating firmly onto chops to ensure adherence
- 7
Let breaded chops rest on rack for 5 minutes to set coating
- 8
Heat oil in large cast iron skillet over medium-high heat until hot
- 9
Fry two chops at a time for 5 minutes per side until golden brown and cooked through
- 10
Transfer cooked chops to rack or paper towels to drain
- 11
Pour out oil leaving 2 tablespoons in pan
- 12
Whisk flour into remaining oil over medium heat to form thick roux
- 13
Cook roux until lightly browned, scraping up any stuck bits
- 14
Slowly whisk in milk, whisking constantly to prevent lumps
- 15
Continue whisking until gravy thickens to desired consistency
- 16
Season gravy with salt and pepper
- 17
Serve pork chops topped with cream gravy
Tips
Let breaded chops rest on a rack for 5 minutes before frying to help the coating set and develop a better crust during cooking.
Use an empty coffee can to safely dispose of hot frying oil after cooking to avoid damaging containers or creating a mess.
Cut into one chop to test doneness if concerned about cooking through - juices should run clear with no pink in the center.
Good to Know
Refrigerate cooked chops up to 3 days. Reheat in 350F oven to restore crispness.
Bread chops up to 4 hours ahead and refrigerate. Fry just before serving for best texture.
Serve immediately while coating is crispy. Accompany with mashed potatoes and green vegetables.
Common Mistakes
Don't skip the resting time after breading to avoid coating falling off during frying.
Keep oil temperature steady to avoid soggy or burnt coating - adjust heat as needed.
Whisk gravy constantly to avoid lumps forming when adding milk to the roux.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I bake these instead of frying?
Yes, bake at 425F for 15-20 minutes, flipping once. The coating won't be as crispy as frying but will still be delicious.
What if my gravy is too thick or thin?
If too thick, whisk in more milk gradually. If too thin, simmer longer to reduce or whisk in a flour slurry.
How long will leftover gravy keep?
Refrigerate gravy up to 3 days. Reheat gently on stovetop, whisking in milk if needed to restore consistency.