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Country Fried Pork Chops

Country fried pork chops with a crunchy cornmeal-flour crust and juicy, pan-fried pork. Finished with classic white gravy made from reserved drippings for that true Southern fried pork chop flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Southern American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 4 thin-cut pork chops About 1/2 inch thick
Breading
  • 1 cup all-purpose flour
  • 0.25 cup cornmeal
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 0.5 tsp salt Use to taste; amount varies by brand
  • 0.5 tsp pepper Use to taste; amount varies by grind
  • 2 eggs Beaten
  • 0.25 cup buttermilk
  • 1 tbsp oil for frying Enough to reach about 1/2 inch depth in the skillet
White gravy
  • 3 tbsp drippings Reserved from frying
  • 3 tbsp flour For the gravy roux
  • 2 cup whole milk
  • 0.5 tsp salt Add to taste for gravy
  • 0.5 tsp pepper Add to taste for gravy

Equipment

  • 1 cast iron skillet

Method
 

Season the breading
  1. Mix all-purpose flour, cornmeal, garlic powder, smoked paprika, onion powder, salt, and pepper in a shallow dish.
  2. Mix until the spices are evenly distributed so every bite gets the same seasoning.
Make the egg wash
  1. Whisk the eggs with buttermilk in a second shallow dish.
  2. Whisk until smooth and fully combined for even coating.
Bread the pork chops
  1. Dip each pork chop into the egg mixture, letting excess drip off.
  2. Coat the pork chop in the seasoned flour mixture, pressing firmly so the crust adheres.
Fry until deep golden
  1. Heat about 1/2 inch of oil in a skillet over medium-high heat until hot.
  2. Fry the pork chops for 3–4 minutes per side, until deep golden and cooked through.
Make and serve white gravy
  1. Drain the chops on paper towels and reserve 3 tablespoons of drippings for the gravy.
  2. Whisk flour into the drippings over medium heat for 1 minute to form a roux.
  3. Slowly whisk in whole milk, then simmer until thick, adjusting with salt and pepper, and serve over the chops.

Notes

Pro tip: press the flour firmly onto the egg-coated chops right before frying—this helps the breading turn shatter-crisp instead of flaky. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet over medium heat for best texture. Freezing is not recommended for the fried crust, but the gravy can be frozen up to 2 months. For a lighter version, use low-fat milk in the gravy (texture will be slightly thinner).