Country Fried Pork Chops with Crispy Coating and Delicious Gravy Recipe
Introduction
Country Fried Pork Chops offer a perfect blend of crispy coating and juicy meat that brings Southern comfort food right to your table. This easy recipe creates flavorful, tender pork chops with a golden crust that’s sure to satisfy your cravings.
Ingredients
- 4 bone-in pork chops (about 1 inch thick)
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- Vegetable oil (for frying)
- Gravy (optional, for serving)
Instructions
- Step 1: Place the pork chops in a large bowl or resealable plastic bag. Pour in the buttermilk, making sure the chops are fully submerged. Add hot sauce if using for a bit of heat.
- Step 2: Cover and refrigerate for at least 2 hours, or overnight, to tenderize and infuse flavor.
- Step 3: In a shallow dish, combine flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper if desired. Mix well to blend the seasoning evenly.
- Step 4: Remove pork chops from buttermilk, letting excess drip off. Dredge each chop in the flour mixture, pressing gently to coat evenly. Shake off excess flour and set aside on a wire rack or plate.
- Step 5: Heat vegetable oil in a large skillet over medium-high heat until shimmering. Test by dropping a pinch of flour in the oil—it should sizzle.
- Step 6: Carefully add pork chops to the hot oil without overcrowding. Fry 4-5 minutes per side until golden brown and cooked through (internal temperature of 145°F/63°C).
- Step 7: Transfer cooked chops to paper towels to drain excess oil.
- Step 8: For gravy, reduce heat to medium in the same skillet. Whisk in 1/4 cup of leftover flour mixture to form a roux. Cook 1-2 minutes until light golden.
- Step 9: Gradually whisk in 2 cups milk, stirring constantly to avoid lumps. Cook until thickened, then season with salt and pepper to taste.
- Step 10: Serve the pork chops hot, drizzled with gravy if you made it. Enjoy with classic sides like mashed potatoes or collard greens for a complete Southern meal.
Tips & Variations
- Marinate the pork chops overnight for maximum tenderness and flavor.
- Use chicken or eggplant instead of pork for a delicious twist on this recipe.
- Add different dried herbs or spices like thyme or cayenne for your preferred flavor profile.
- For extra crispy chops, double dredge by dipping again in buttermilk then flour mixture before frying.
Storage
Store leftover fried pork chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain crispiness. Gravy can be stored separately in the fridge for 2-3 days and reheated on the stovetop with a little milk added if needed to loosen.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use boneless pork chops for this recipe?
Yes, boneless pork chops work well and may cook a bit faster. Just be careful not to overcook them as they are thinner and can dry out more easily.
What can I serve with country fried pork chops?
Classic sides include mashed potatoes, collard greens, cornbread, green beans, or a fresh coleslaw. You can also pair them with tangy apple sauce for a nice contrast to the rich flavor.
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Country Fried Pork Chops with Crispy Coating and Delicious Gravy Recipe
- Total Time: 2 hours 25 minutes to overnight (including marinating)
- Yield: 4 servings 1x
Description
Country Fried Pork Chops offer a classic Southern comfort food experience with a crispy, flavorful coating and juicy, tender pork inside. Marinated in buttermilk and hot sauce, then coated with a seasoned flour mixture and pan-fried to perfection, these pork chops are served with a rich homemade gravy that elevates the dish. Perfect for a hearty family meal, they pair beautifully with traditional Southern sides like mashed potatoes and collard greens.
Ingredients
Pork Chops and Marinade
- 4 bone-in pork chops (about 1 inch thick)
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
Coating
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
For Frying
- Vegetable oil (for frying, enough to cover bottom of skillet about 1/4 inch)
Gravy (Optional)
- Leftover flour mixture from coating (about 1/4 cup)
- 2 cups milk
- Salt and pepper (to taste)
Instructions
- Marinate the Pork Chops: Place the pork chops in a large bowl or resealable plastic bag. Pour in the buttermilk, ensuring the chops are fully submerged. Add hot sauce if using. Cover or seal and refrigerate for at least 2 hours or overnight to tenderize and flavor the meat.
- Prepare the Coating: In a shallow dish, combine flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper (if using). Mix well to evenly distribute the spices.
- Coat the Pork Chops: Remove pork chops from buttermilk, letting excess drip off. Dredge each chop in the flour mixture, pressing gently to coat evenly. Shake off excess flour and rest the coated chops on a wire rack or plate to set the coating.
- Heat the Oil: Pour vegetable oil into a large skillet to cover the bottom about 1/4 inch deep. Heat over medium-high until shimmering and hot; test by dropping a pinch of flour—if it sizzles, oil is ready.
- Fry the Pork Chops: Carefully place coated pork chops in the hot oil without overcrowding. Fry 4-5 minutes on one side until golden and crispy, then flip and cook another 4-5 minutes. Ensure internal temperature reaches 145°F (63°C).
- Drain Excess Oil: Transfer cooked pork chops to a paper towel-lined plate to drain excess oil and keep crispiness.
- Make the Gravy (Optional): Reduce heat to medium in the same skillet with leftover oil. Whisk in about 1/4 cup of the leftover flour mixture to form a roux. Cook 1-2 minutes until light golden brown. Gradually whisk in 2 cups milk, stirring constantly to prevent lumps. Cook until thickened to desired consistency. Season with salt and pepper.
- Serve: Plate the pork chops and drizzle with the homemade gravy if desired. Pair with traditional Southern sides like mashed potatoes, collard greens, or cornbread.
Notes
- Marinating the pork chops overnight enhances tenderness and flavor.
- Do not overcrowd the skillet when frying to maintain oil temperature and crispiness.
- Use a meat thermometer to ensure pork reaches safe internal temperature of 145°F (63°C).
- Letting the coated chops rest before frying helps the breading adhere better and prevents it from falling off during cooking.
- Leftover gravy can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 10 minutes (plus 2 hours to overnight marinating)
- Cook Time: 15 minutes (including frying and gravy preparation)
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Keywords: Country Fried Pork Chops, Southern Comfort Food, Pork Chops Recipe, Buttermilk Marinated Pork, Crispy Fried Pork Chops, Homemade Gravy, Southern Dinner
