The Best Crispy Southern Fried Pork Chops

Overhead view of one pork chop on a bed of mashed potatoes covered with gravy.

5 from 7 votes

Crispy Southern Fried Pork Chops - Boneless pork chops are breaded in flour and egg then fried and smothered in sawmill gravy. Comfort food at its finest right here!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American

Keyword: crispy fried pork chops, pan fried pork chops

Servings: pork chops

Calories: 492kcal

Author: Mindy Boyd

Ingredients

For the pork chops

4 boneless pork chops about 1/2" thick
1 egg
1 tbsp milk
1/2 cup flour
1/2 tsp salt
1/2 tsp pepper
1/4 tsp paprika
canola oil

For the gravy

4 tbsp flour
4 tbsp meat drippings
2 cups milk

Instructions

Cook the pork chops

Whisk the egg and milk together in a shallow dish.
1 egg, 1 tbsp milk
Mix flour, salt, pepper and paprika together in a small bowl then pour into a shallow bowl or onto a plate.
1/2 cup flour, 1/2 tsp salt, 1/2 tsp pepper, 1/4 tsp paprika
Dredge each pork chop through the flour, then into the egg wash, then back through the flour. Let the coated pork chops rest while the oil heats.
4 boneless pork chops
Heat 1/8" - 1/4" oil in a large skillet over medium heat, when it is hot add the pork chops to the pan and cook 4-5 minutes, flip them over and cook the other side 4-5 minutes until golden brown. Cook pork chops in batches if they won't all fit in one skillet. Transfer to a paper towel-lined plate and keep warm in a 200° oven while you make the gravy.
canola oil

Make the gravy

After all of your pork chops are cooked make sure you have about 4 tablespoons of canola oil left in your skillet (see note below for the best way to do this). Whisk in flour and let cook until bubbly over medium heat, scraping up brown bits, about 1-2 minutes.
4 tbsp flour, 4 tbsp meat drippings
Whisk in the milk and cook until it thickens over medium to medium-high heat, stirring constantly with a whisk, about 5 minutes. Your oil will be very hot, so I usually take it off of the stove to add the flour and then I put it back on to whisk in the milk. Serve immediately.
2 cups milk

Notes

*Be extremely careful when you are measuring hot oil. Carefully pour the hot oil into a glass measuring cup on a heatproof surface and then measure the oil to get the 1/4 cup that is needed to make the gravy. The oil is hot so you need to use a heatproof measuring device or it will melt.

If using a nonstick skillet you will need tongs and a whisk that has silicone coating on them so they don't ruin your skillet.

Add about 5 minutes to the total time, this is the time it will probably take for the oil to get hot.

Nutrition facts are approximate.

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Nutrition