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Country Fried Pork Chops

Country fried pork chops with a crunchy cornmeal-flour crust that turns deep golden and shatteringly crisp. Pan-fried breaded pork chops are topped with classic white gravy for Southern comfort food style.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

pork chops
  • 4 thin-cut pork chops (1/2 inch thick) Pat dry for better breading adhesion.
breading
  • 1 cup all-purpose flour
  • 0.25 cup cornmeal
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • salt and pepper to taste
  • 2 eggs, beaten
  • 0.25 cup buttermilk
  • oil for frying Use enough to come about 1/2 inch up the pan side.
white gravy
  • 3 tbsp drippings Reserve 3 tablespoons from the cooked chops.
  • 3 tbsp flour Whisk into drippings to make the roux.
  • 2 cup whole milk Add slowly and simmer until thick.
  • salt and pepper Season to taste for the gravy.

Equipment

  • 1 cast iron skillet

Method
 

Make the breading
  1. Mix flour, cornmeal, garlic powder, smoked paprika, onion powder, salt, and pepper in a shallow dish to form the seasoned coating.
  2. Whisk eggs with buttermilk in another dish until smooth and uniform.
Bread the pork chops
  1. Dip each pork chop in the egg mixture, letting excess drip back into the dish.
  2. Coat the pork chops in the seasoned flour mixture and press firmly so the crust clings tightly.
Fry until crisp
  1. Heat 1/2 inch of oil in a cast iron skillet over medium-high heat until hot.
  2. Fry pork chops 3–4 minutes per side until deep golden and cooked through, flipping once.
  3. Drain the pork chops on paper towels and reserve 3 tablespoons of drippings for the gravy.
Prepare the white gravy
  1. Whisk 3 tablespoons flour into the reserved drippings over medium heat for 1 minute to cook off the raw flour taste.
  2. Slowly whisk in whole milk, then simmer until thick.
  3. Season the gravy with salt and pepper and serve it over the country fried pork chops.

Notes

For maximum crunch, keep the oil at a steady medium-high heat so the crust browns during the 3–4 minute per-side window. Store leftovers covered in the fridge up to 3 days; reheat in a 400°F oven just until hot to help re-crisp, though the crust will soften somewhat. Freezing is not recommended because the breading loses its crunch after thawing. For a lighter option, use whole milk gravy with reduced-fat milk (expect a slightly thinner gravy) and cook the chops in a thinner oil layer for less overall oil use.