Southern-Fried Pork Chops with Cream Gravy

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

Course: Entree

Cuisine: Southern, U.S.

Keyword: chicken fried pork chops, easy dinner ideas, how to make fried pork chops

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Calories: 562kcal

Author: Kris Longwell

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 Recipe

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
1½ 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