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 Fried Pork Chops are coated in a simple seasoned flour mixture and pan fried until golden brown and crispy. An easy family dinner that's ready in about 30 minutes with just a few pantry staples.

Prep Time10

Cook Time20

Total Time30

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 ½" thick
1 egg
1 tablespoon milk
½ cup flour
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon paprika
canola oil

For the gravy

4 tablespoons flour
4 tablespoons meat drippings
2 cups milk

Instructions

Cook the pork chops

Whisk the egg and milk together in a shallow dish.
1 egg, 1 tablespoon milk
Mix flour, salt, pepper and paprika together in a small bowl then pour into a shallow bowl or onto a plate.
½ cup flour, ½ teaspoon salt, ½ teaspoon pepper, ¼ teaspoon 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 ⅛" - ¼" 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 tablespoons flour, 4 tablespoons 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 measuring hot oil. Carefully pour the hot oil into a heatproof glass measuring cup to measure the ¼ cup needed for the gravy.

If using a nonstick skillet, use silicone-coated tongs and a whisk to avoid scratching the surface.

Nutritional information is approximate and will vary depending on the specific ingredients used.

Nutrition