Crispy Pan-Fried Pork Chops with Brown Gravy

Name: Crispy Pan-Fried Pork Chops with Brown Gravy
Prep time: 10 min
Cook time: 20 min
Ingredients: 4 thick pork chops (half to 1-inch in thickness, boneless); salt and pepper; ½ cup all-purpose flour; 1 tsp smoked paprika; 1 tsp garlic powder; 2 large eggs; 1½ cups Panko breadcrumbs; ½ cup Parmesan cheese (grated); 3 tbsp olive oil; 1 tbsp unsalted butter; pan drippings (from pan-frying the chops); 2 tbsp unsalted butter; ¼ cup all-purpose flour; 2 cups beef stock (or broth); 1 tbsp Worcestershire sauce; ½ tsp onion powder; ½ tsp Kosher salt; ¼ tsp black pepper

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Enjoy extra-crispy pan-fried pork chops smothered in a rich, savory brown gravy. This easy recipe ensures a golden crust and juicy meat in every bite. It pairs perfectly with homemade mashed potatoes and Southern-style green beans for the ultimate comfort food dinner.

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🥚 The Ingredients
📝 Ingredient Notes and Substitutions
🔥 Tips and Tricks for Success
👩🏼‍🍳 How to Make Crispy Pan-Fried Pork Chops with Brown Gravy
🍽️ How to Serve
🙋🏽‍♂️ Frequently Asked Questions
😋 More Amazing Pork Chop Recipes
Crispy Pan-Fried Pork Chops with Brown Gravy

🥚 The Ingredients

This recipe transforms simple pantry staples and savory seasonings into a perfectly golden, Parmesan-infused crust and a rich, homemade sauce that tastes like pure comfort. Find ingredient notes (including substitutions and variations) below.

📝 Ingredient Notes and Substitutions

Pork Chops: Use thick-cut chops (at least 1-inch) to ensure they stay juicy while the breading gets crispy; bone-in chops are a great substitute if you prefer extra flavor.
Panko Breadcrumbs: These provide a much airier, superior crunch than regular breadcrumbs, though you can use crushed crackers or even gluten-free crumbs if necessary.
Parmesan Cheese: This adds a salty, savory depth to the crust; for the best texture, use finely grated cheese rather than large shreds.
Beef Stock: A low-sodium stock is best so you can control the salt level of your gravy; chicken stock can be used for a lighter, milder flavor.
Worcestershire Sauce: This is the secret to a deep, “umami” gravy; if you don’t have it, a teaspoon of soy sauce or balsamic vinegar works as a quick swap.
Frying Fat: Using a combination of vegetable oil and butter allows for a higher smoke point while still giving the pork that rich, buttery taste.

🔥 Tips and Tricks for Success

Pat the Meat Dry: Before breading, use paper towels to remove all surface moisture from the pork chops. This ensures the flour sticks properly and prevents the breading from sliding off during frying.
The “Sizzle” Test: Wait until the oil is shimmering before adding the meat. If the breading doesn’t sizzle immediately upon contact, the crust will soak up the oil and become greasy instead of crispy.
Don’t Crowd the Pan: Fry the chops in batches if necessary. Overcrowding drops the oil temperature, which leads to steaming rather than searing, ruining that golden-brown crust.
Use a Meat Thermometer: Pork is perfectly safe and much juicier with a hint of pink in the middle. Pull the chops from the pan when they hit 145°F (63°C) to avoid the “dry and rubbery” trap.
Rest on a Wire Rack: Instead of placing fried chops on a paper towel, rest them on a wire cooling rack. This allows air to circulate underneath, preventing the steam from making the bottom breading soggy.
Scrape the “Fond”: When making the gravy, use a whisk to scrape up the brown bits (the fond) from the bottom of the skillet. Those bits are concentrated flavor and are the secret to a professional-tasting sauce.
Whisk Constantly: To ensure a lump-free gravy, add the beef stock slowly while whisking vigorously. This allows the roux to incorporate smoothly into the liquid.

👩🏼‍🍳 How to Make Crispy Pan-Fried Pork Chops with Brown Gravy

A person wearing a black latex glove dredging a boneless pork chop through seasoned flour that is in a round baking pan.

Step 1: Pat the chops dry with a paper towel, and then dredge them through the flour mixed with the paprika and garlic powder.

A person dredging a floured boneless pork chop through an egg bath that is in a round baking pan.

Step 2: Dip into the lightly beaten egg in a separate pan. Turn to coat and shake off excess.

A person wearing a black latex glove dredging a boneless pork chop that a breadcrumb and Parmesan cheese mixture that is in a round baking pan.

Step 3: In a third pan, mix together the breadcrumbs with the Parmesan cheese. Press the chops firmly into the Panko mixture until fully coated.

Two breaded boneless pork chops being pan-fried in a large non-stick skillet with a oil and butter on a gas stove.

Step 4: Pan-fry the chops (2 at a time) in a large non-stick skillet with vegetable oil and butter over medium heat, about 5 minutes per side.

A person using a large wooden spoon to stir flour combined with oil and melted butter to create a roux in a large non-stick skillet on a gas stove.

Step 5: Place the chops on a baking rack and melt the remaining butter in the same skillet. Whisk in the flour.

A person holding a small white bowl filled with 1 teaspoon of garlic powder in one hand and holding another small white bowl holding 1 teaspoon of Worcestershire sauce both over a skillet filled with a brown gravy.

Step 6: Whisk in the beef stock and stir until lumps are gone. Stir in the Worcestershire sauce, onion powder, salt, and pepper.

🍽️ How to Serve

The Classic Platter: For the ultimate comfort meal, serve these chops alongside a generous scoop of creamy homemade mashed potatoes and a side of slow-simmered Southern-style green beans.
Preserve the Crunch: To keep the breading as crispy as possible, pour the gravy over only half of the chop or serve it in a gravy boat on the side so guests can dip as they go.
Add a Pop of Color: Garnish the plate with a sprinkle of freshly chopped parsley or chives. This adds a burst of freshness that cuts through the richness of the brown gravy.
Lighten it Up: If you want a lighter alternative to potatoes, these chops pair beautifully with a crisp garden salad or a tangy diner-style coleslaw to balance the savory flavors.
Serve Immediately: For the best experience, serve the pork chops as soon as they come out of the pan while the crust is at its peak crispiness and the gravy is piping hot.

Expert Tip: Let the Breading “Set”

For a crust that stays perfectly intact, let your breaded pork chops rest on a plate for about 10–15 minutes before placing them in the pan. This brief waiting period allows the flour and egg to hydrate and “set,” creating a stronger bond that prevents the breading from sliding off or buckling when you flip the chops in the skillet.

🙋🏽‍♂️ Frequently Asked Questions

How do I keep Pan-Fried Pork Chops from getting dry?

The key is to use a meat thermometer and pull them from the heat as soon as they reach an internal temperature of 145°F. Choosing thick-cut chops also provides a better buffer against overcooking compared to thin ones.

Why did the breading fall off my Pan-Fried Pork Chops with Brown Gravy?

This usually happens if the meat was not patted completely dry before dredging or if the chops were flipped too early. Make sure to use paper towels to remove all moisture and let the breaded meat rest for 10 minutes before frying to help the crust “set.”

How should I reheat leftover Pan-Fried Pork Chops with Brown Gravy?

To maintain the crispy texture, reheat the chops in an oven or air fryer at 350°F until warmed through. The sauce should be reheated separately on the stovetop with a small splash of broth or water to thin it back out to its original consistency.

Is it safe if there is a little pink inside these Pan-Fried Pork Chops?

Yes, it is perfectly safe. Modern food safety guidelines state that pork is done at 145°F, which often leaves a slight hint of pink in the center; this is actually preferred as it ensures the meat is tender rather than tough.