Pork Chops Southern Fried With Hot Skillet Gravy

Name: Pork Chops Southern Fried With Hot Skillet Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless pork chops - 1/2 inch thick; For the bread crumb/flour mix:; 3/4 teaspoon salt for the flour mix; 3/4 teaspoon freshly ground pepper; 1 cup bread crumbs (seasoned or not); 1 cup all purpose flour; 3/4 teaspoon baking powder; 1 teaspoon Meat House BBQ seasoning; For seasoning the chops:; Liberal amount of Kosher salt; Liberal amount of fresh ground pepper; For wet dipping the chops:; 3 large eggs; 1/2 cup milk; 2 to 2 1/2 cups vegetable oil

Servings: persons

4 boneless pork chops - 1/2 inch thick
For the bread crumb/flour mix:
3/4 teaspoon salt for the flour mix
3/4 teaspoon freshly ground pepper
1 cup bread crumbs (seasoned or not)
1 cup all purpose flour
3/4 teaspoon baking powder
1 teaspoon Meat House BBQ seasoning
For seasoning the chops:
Liberal amount of Kosher salt
Liberal amount of fresh ground pepper
For wet dipping the chops:
3 large eggs
1/2 cup milk
2 to 2 1/2 cups vegetable oil

1
Dry the pork chops with paper towels and then liberally season them all
2
over with kosher salt and ground black pepper. Heat the oil to 375 degrees
3
in a large heavy skillet with deep sides, cast iron is perfect because
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it'll retain more heat. Pour enough oil to fill the bottom to about a 1/4 inch
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deep. Use 2 separate shallow bowls: Combine the dry goods in one and
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whisk the eggs and 1/2 cup milk in the other. Dredge the chops, one at a
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time, with the flour mixture and then dip them in the egg mixture. Place
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the chops back in the flour mixture and press the flour in to the meat in
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order to coat the meat. Remove the chops while gently shaking off the
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excess flour. Put on a plate until you're ready to fry. When the oil is hot,
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add the chops and make sure they have room. Fry the chops for 3 minutes,
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they should start to brown up nicely. Turn the chops and cook an
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additional 3 minutes, or until golden brown and fully cooked. Remove the
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cooked chops and put them on a drainage rack for 3 minutes then plate
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them. Top with rich gravy or make your own! To make your own, pour off
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nearly all of the oil, leaving small amount and all the browned bits in the skillet. Return the skillet to the stove and put the heat
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on medium, add 2 tablespoons of flour and stir constantly
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for 2 minutes. Add 3 cups milk, 1/2 cup at a time,
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whisking constantly to bring the gravy to a simmer. Cook
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10 minutes and season with salt and pepper to taste.
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Serve over the chops or in a gravy boat.

924

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 boneless pork chops - 1/2 inch thick, For the bread crumb/flour mix:, 3/4 teaspoon salt for the flour mix, 3/4 teaspoon freshly ground pepper, and more.

Yes, Pork Chops Southern Fried With Hot Skillet Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!