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Country Fried Pork Chops with White Gravy

Country fried pork chops with a crunchy cornmeal-flour crust and juicy pork are pan-fried until deep golden, then finished with classic white gravy. The breading is pressed firmly for a shatteringly crispy exterior that crackles when served.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 4 thin-cut pork chops About 1/2 inch thick
  • 0.5 tsp salt and pepper to taste, divided for breading and gravy
Breading
  • 1 cup all-purpose flour
  • 0.25 cup cornmeal
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 2 eggs beaten
  • 0.25 cup buttermilk
  • oil for frying enough for 1/2 inch in skillet
White Gravy
  • 3 tbsp drippings reserved from the fried chops
  • 3 tbsp flour for gravy
  • 2 cup whole milk
  • 0.5 tsp salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Season and bread the pork chops
  1. Mix all-purpose flour, cornmeal, garlic powder, smoked paprika, onion powder, and salt and pepper in a shallow dish until evenly colored.
  2. Whisk eggs with buttermilk in a second dish to make a smooth coating.
  3. Dip each pork chop into the egg mixture, then coat in the seasoned flour; press firmly so the crust sticks.
Fry until deep golden
  1. Heat 1/2 inch of oil in a skillet over medium-high heat until hot, then fry the chops 3–4 minutes per side until deep golden and cooked through, flipping once.
  2. Drain the chops on paper towels, and reserve 3 tablespoons of drippings for the gravy.
Make and serve white gravy
  1. Whisk 3 tablespoons flour into the reserved drippings over medium heat for 1 minute until smooth and lightly cooked.
  2. Slowly whisk in whole milk, then simmer until thick, seasoning with salt and pepper.
  3. Serve the thick white gravy over the crispy country fried pork chops immediately.

Notes

Press the coating firmly so it adheres and stays crisp. For best texture, serve right away; leftovers keep in the fridge up to 3 days and reheat in a 375°F oven to re-crisp. Freeze gravy separately up to 2 months (pork chops don’t re-crisp well after thawing). Dietary swap: use gluten-free 1:1 flour and gluten-free cornmeal for a gluten-free crust.