This post is kindly sponsored by Smithfield® but the recipe and opinions are 100% ours.
If you’re like us, you’re often looking for a way to get a delicious meal on the table for dinner without much fuss or time.
We are thrilled to have partnered with the legendary Smithfield® Anytime Favorites® to share a classic Southern dish that allows you to get a center-of-the-plate protein on your dinner table in about 30 minutes. And the taste is through-the-roof amazing!
How To Prepare Southern-Fried Pork Chops with Cream Gravy
This dish has the comfort of classic Southern U.S. cuisine that just makes you feel good.
And, when you start with deeply flavorful Smithfield® Anytime Favorites® Hickory Smoked Boneless Pork Chops, the preparation could not be easier.
The chops are fully cooked, so all you need to do is whip up a classic chicken fried steak batter, heat up some oil, and in a matter of minutes, you’ve got a restaurant-quality dish ready to serve your hungry family.
Here are the easy steps:
First – Heat the vegetable oil in a sturdy skillet.
Next – Season the pork chops with salt and pepper.
Then – Add the corn starch on one platter. Mix flour with some salt and pepper on another platter. In a bowl, mix together the flour with stock, milk, egg, and seasonings. Stir until combined.
Finally – Dredge the chop through the corn starch and then submerge them into the wet batter. Let excess drip off, and then dredge in the flour.
Fry – Until golden and crispy!
NOTE: See the recipe card for exact ingredient quantities and a few other details.
The Ingredients You Will Need
We love this dish because it’s so satisfyingly delicious, but also because the ingredients are pantry and budget-friendly.
For the Southern-fried pork chops, here’s what you’ll need:
Smithfield® Anytime Favorites® Hickory Smoked Boneless Pork Chops – For that legendary Smithfield taste
Salt and pepper – Just a pinch
Corn starch – For extra crispiness
Flour – All-purpose
Beef stock – Or broth
Milk – Whole
Egg – Just one
Seasonings – Chili powder, paprika, onion powder
Vegetable oil – Just enough to fill your skillet up to 1 inch
For the Cream Gravy, here’s what you’ll need:
Bacon grease – Or butter
Flour – All purpose
Milk – Whole
Heavy cream – For a luxurious gravy
Salt and pepper – To taste
EXPERT TIP: You’ll want the oil to reach 350°F to 365°F. A candy thermometer helps you know when you’ve reached the ideal temperature, but you could also toss in a little piece of bread. It should sizzle and turn a golden brown after about 10 to 15 seconds. If it burns quickly, the oil is too hot. If it takes longer, the oil isn’t hot enough.
How To Make Country-Style Cream Gravy
These chops are great by themselves, but when you drizzle them with homemade cream gravy, you’ve reached Southern cuisine comfort food perfection.
We love to start by melting bacon grease into a large skillet over medium heat. If you don’t have any bacon grease available, then go with chilled butter or even vegetable oil.
Stir in the flour, enough until it resembles wet sand. Whisk in the milk and cream and stir until thickened. Season with salt and plenty of freshly cracked pepper.
Good gravy is that good stuff!
How To Serve
We absolutely love to serve these breaded chops with gravy alongside a big pile of homemade mashed potatoes. The gravy is begging for creamy spuds. If you don’t have the time to make the potatoes, pick up some pre-made from the market, it’s not quite as good as homemade, but still perfectly fine.
Another classic side dish is slow-cooked green beans. Simply dump a couple of cans of your favorite green beans into a pot with a cup of chicken broth (or water), and one strip of bacon that has been roughly chopped. Add a healthy pinch of salt and pepper, and then simmer while you’re preparing the rest of the meal.
Fried okra is a great side dish, as well.
EXPERT TIP: These fried-pork chops make amazing sandwiches, too. Simply smear a little of that gravy onto a bun, add a little chopped lettuce (if desired), and top with a freshly fried chop. Pass extra gravy for dipping. Heavenly!
Smithfield Delivers Legendary Taste – With Ease
Smithfield® has been our go-to for a long time. You get a center-of-the-plate protein that is not only deeply flavorful but also so easy to prepare.
Of course, giving them a crunchy deep-fried exterior is delicious and fun, but, trust us, since they are hickory-smoked to perfection, they are also amazing simply heated up in the oven or on the stovetop.
We love the Hickory Smoked Boneless Pork Chops, but the Hickory Smoked Bone-In Pork Chops are incredible, too! Talk about flavor!
EXPERT TIP: Smithfield® Anytime Favorites® can be found in the “smoked meats” section of most supermarkets. Typically, they are near where the hot dogs, bacon, and sausages are located. Sometimes, you’ll find them right next to the fresh meat area.
You and your family will love this dish for how yummy it is.
But, you will really love it for how easy it is to bring together.
Be sure to pick up Smithfield® Anytime Favorites® Hickory Smoked Boneless Pork Chops for that legendary flavor and super easy preparation!
Southern-Fried Pork Chops with Cream Gravy will undoubtedly become a household favorite that you will want to make time and time again!
Ready to make the best dish this side of San Antonio? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and @SmithfieldBrand and hashtags #HowToFeedaLoon, #SmithfieldBrand and #ForTheLoveOfMeat
Southern-Fried Pork Chops with Cream Gravy
- 1 Sturdy skillet
For the Pork Chops
- 11.5 oz Smithfield® Anytime Favorites® Hickory Smoked Boneless Pork Chops
- Salt and pepper
- 1 cup cornstarch
- 3 cups all-purpose flour divided
- ½ cup beef broth or stock
- 1 cup whole milk
- 1 large egg
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- Vegetable oil for frying
For the Cream Gravy
- 2 tbsp bacon grease or butter, or oil
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1½ tsp Kosher salt
- 1 tsp black pepper freshly ground
Prepare the Pork Chops
- In a large sturdy skillet (i.e., cast-iron), heat about 1-inch of vegetable oil to 350°F.
- Meanwhile, lightly season the pork chops all over with salt and pepper. Set aside
- Place the cornstarch on a platter and 1½ cups of flour mixed with a healthy pinch of salt and pepper on a second platter, or plate.
- In a medium-sized bowl or baking dish, add 1½ cups flour and mix in the stock, milk, egg, chili powder, paprika, 1 tsp salt, and ½ tsp black pepper. Stir until fully combined.
- Dredge each cutlet through the corn starch, and then submerge them into the wet batter. Let excess batter drip off the chops, and then dredge through the seasoned flour.
- Place in the hot oil and cook, flipping occasionally, until golden brown and crispy on the outside. About 8 to 10 minutes total. Drain on paper towels.
Make the Cream Gravy
- In a large skillet, melt the grease over medium heat.
- Stir in the flour and cook for 1 minute (it should resemble wet sand).
- Whisk in the milk and cream and continue whisking until smooth. Cook, stirring often, until thickened, about 4 minutes. Season with 1 tsp salt and pepper, each.