Southern-Fried Pork Chops with Cream Gravy

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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!

A close-up view of two Southern-fried pork chops on a dinner plate with cream gravy drizzled over the top of them and sitting next to mashed potatoes and green beans.

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.

An overhead view of a package of Smithfield boneless smoked pork chops sitting next to a cutting board of the pork chops out of the package.

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.

A cast-iron skillet in the foreground filled with hot oil and fried pork chops sizzling and a package of Smithfield pork chops in the background.

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!

A large silver skillet filled with cream gravy with a wooden spoon inserted into the middle of it.

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!

A white platter filled with five Southern-fried pork chops with cream gravy drizzled down the middle of them.

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.

An overhead view of a package of Smithfield boneless pork chops next to a platter filled with five Southern-fried pork chops topped with cream gravy.

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!

A Southern-fried pork chop that has been cut in half and one half is sitting on top of the other.

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

A close-up view of two Southern-fried pork chops on a dinner plate with cream gravy drizzled over the top of them and sitting next to mashed potatoes and green beans.

Southern-Fried Pork Chops with Cream Gravy

Southern-Fried Pork Chops with Cream Gravy are a classic Southern U.S. dish that is on the table in about 30 minutes. Pick up Smithfield® Anytime Favorites® Hickory Smoked Boneless Pork Chops for amazing flavor and easy preparation.
Print Pin Rate
Course: Entree
Cuisine: Southern, U.S.
Keyword: chicken fried pork chops, easy dinner ideas, how to make fried pork chops
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2
Calories: 562kcal

Equipment

  • 1 Sturdy skillet

Ingredients

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
  • tsp Kosher salt
  • 1 tsp black pepper freshly ground

Instructions

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.

Notes

These also make amazing sandwiches. Toast hamburger buns and smear a little gravy on them and serve with extra gravy on the side for dipping. 
The gravy can be made up to one day in advance. Reheat on the stove over medium heat. 
Leftovers will keep in the fridge, covered, for up to 5 days. 

Nutrition

Calories: 562kcal | Carbohydrates: 198g | Protein: 40g | Fat: 22g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 1100mg | Potassium: 1009mg | Fiber: 7g | Sugar: 22g | Vitamin A: 3272IU | Vitamin C: 1mg | Calcium: 592mg | Iron: 11mg
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