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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.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2
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.
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Equipment

  • 1 Sturdy skillet

Ingredients

For the Pork Chops

  • Vegetable oil for frying
  • 4 boneless pork chops ¼ to ½-inch in thickness
  • 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 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder

For the Cream Gravy

  • 2 tablespoon bacon grease or butter, or oil
  • 3 tablespoon all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1½ teaspoon Kosher salt
  • 1 teaspoon 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.
    Vegetable oil
  • Meanwhile, lightly season the pork chops all over with salt and pepper. Set aside
    4 boneless pork chops, Salt and pepper
  • 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.
    1 cup cornstarch, 3 cups all-purpose flour
  • In a medium-sized bowl or baking dish, add 1½ cups flour and mix in the stock, milk, egg, chili powder, paprika, onion powder, 1 teaspoon salt, and ½ teaspoon black pepper. Stir until fully combined.
    ½ cup beef broth, 1 cup whole milk, 1 large egg, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon onion powder
  • 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.
    2 tablespoon bacon grease
  • Stir in the flour and cook for 1 minute (it should resemble wet sand).
    3 tablespoon all-purpose flour
  • Whisk in the milk and cream and continue whisking until smooth. Cook, stirring often, until thickened, about 4 minutes. Season with 1 teaspoon salt and pepper, each.
    2 cups whole milk, 1 cup heavy cream, 1½ teaspoon Kosher salt, 1 teaspoon black pepper

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