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.
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.