(Last Updated On: December 1, 2022)
This southern fried pork chops recipe is a tasty one for sure. It is loaded with flavor using 5 different seasonings in the flour – table salt, black pepper, garlic powder, cayenne pepper, and creole seasoning. Serve up some mashed potatoes and green beans too and it becomes a delicious meal for the entire family.
This fried pork chops recipe also includes a delicious country pan gravy made with the drippings from the pork chops. Yum!
🛒 Key Ingredients for Fried Pork Chops Recipe
Fried Pork Chops
- 3 pounds (about 12) thin-cut boneless pork chops (or bone-in pork chops if you prefer)
- 1 cup of all-purpose flour
- 2 eggs
- Table salt – 1/2 teaspoon
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Cayenne pepper – 1/2 teaspoon
- Creole seasoning – 1/2 teaspoon
- 5 tablespoons vegetable oil (not shown)
- 2 ½ cups of water (not shown)
- 1/2 cup milk
- 1/4 cup leftover seasoned flour mixture
👩🍳 How to Make Southern Fried Pork Chops (Step-by-Step Instructions with Detailed Photos)
Step 1. Mix Flour and Seasonings
Using a medium-sized bowl, we are going to add all of the seasonings together with the flour.
To create the pork chop seasoning, add the flour together with the salt, pepper, and garlic powder. Then add 1/2 teaspoon of creole seasoning and 1/2 teaspoon of cayenne pepper to the bowl. Mix all together with a spoon until well blended. The cayenne pepper and creole seasonings give the fried pork chops some extra flavor, but you can leave those two seasonings out if you prefer.
Set aside for now.
Step 2. Beat the Eggs
Beat 2 eggs in a shallow bowl that will fit the size of a pork chop. Set aside for now. This will be the egg and flour mixture we will use to dip each pork chop in, starting in Step 4.
Step 3. Pat Dry
But before we start dipping, place the thin-cut pork chops on paper towels. Then use a different paper towel to pat dry each pork chop.
This will absorb the excess amount of wetness from the pork chops in the package. Patting each pork chop dry also helps the flour stick to the pork chops, shown in the next step below.
Note: These are thin-cut pork chops that fry up a bit quicker than the thicker pork chops. When deciding how many pork chops to make for dinner, figure about 2 pork chops per person.
Step 4. Coat the Pork Chops (dredge)
Place one pork chop in the flour mixture to coat it with flour on one side. Then, press the pork chop down into the flour and move it around a bit.
Then flip the pork chop over so the other side can get some flour on it too while pressing it down and moving it around in the flour.
Step 5. Do the Egg Wash
Next, dip the floured pork chop in the bowl of beaten eggs. This egg wash step helps the second coat of flour to stick when we dip it again in the flour mixture in Step 6, shown below.
Then flip the pork chop over so the egg mixture can get on the other side. We now have both sides of the pork chop coated with the flour mixture and the beaten eggs.
Step 6. Repeat Flour Mixture Dip
Now we are going to put the pork chop back into the flour mixture again to get more flour on it.
Flip the pork chop over one last time to get flour on the other side. So, let’s recap and count how many times we did the dipping.
- Once in the flour mixture on both sides
- Then once in the beaten eggs on both sides
- And last, one more time in the flour mixture on both sides
Step 7. Repeat Steps 4, 5, and 6
Dip the rest of the pork chop in the flour mixture, beaten eggs, and the flour mixture one more time until all of the pork chops are coated with egg and flour.
Step 8. Fry Pork Chops
Put 5 tablespoons of vegetable oil into a frying pan or cast-iron skillet on medium-high heat. After the oil gets hot, place the seasoned flour-coated pork chops using a pair of tongs into the hot oil. We put 4 pork chops in the oil at a time in a single layer.
Note: Be careful of splattering oil while frying the pork chops.
Brown the pork chops on one side for 4 to 5 minutes, then using the tongs, turn the pork chops over in the frying pan and brown the other side for 4 to 5 minutes for a total cooking time of 8-10 minutes. They should reach a golden brown color when done.
Note: After browning, use an instant-read meat thermometer and insert it in the middle of the pork chops to check the internal temperature to make sure the temperature is at 145 degrees. If the temperature is not at 145 degrees, fry the pork chops for a few more minutes and check again.
Step 9. Repeat Step 8 for All of the Remaining Pork Chops
Repeat the process in step 8 until all pork chops have been fried. Make sure you have enough oil by the time you reach the last batch. If the oil starts to get low, add a little more to the large skillet.
Step 10. Place Pork Chops on a Plate and Cover to Keep Warm
After all the frying is done, remove the pork chops from the frying pan and place them on a paper-towel-lined plate and cover them to keep them warm. The layer of paper towels is optional. The paper towel will absorb a little bit of the excess oil that you don’t want to eat.
In the next step, Step 11, we will be making a simple gravy recipe from the drippings of the pork chops. However, making the gravy is optional, so if you don’t want to make the gravy, the pork chops are done and can be served at this point. Otherwise, continue to step 11 for the gravy recipe.
Step 11. Make the Pan Gravy for Southern Fried Pork Chops
Make sure there is about 1/4 of a cup of the pork chops drippings in the frying pan that the pork chops were fried in. If there aren’t enough drippings, you can add more vegetable oil or butter if you need to.
Turn the heat to medium-high, then, add about 1/4 a cup of the leftover flour that was used to dip the pork chops in (plus more if needed) together with the drippings in the frying pan. Use enough flour to make a paste. Cook the flour and pork chop drippings mixture until the flour is browned, stirring constantly with a spoon.
Next, change your utensil to a whisk now. Note: A spoon will work okay if you don’t have a whisk, but a whisk helps break up the lumps and clumps in the gravy better.
Whisking constantly, add 2 cups of water and ½ cup of milk together with the browned flour mixture in the frying pan.
Bring the mixture to a boil and cook until it thickens into a nice gravy consistency. When the desired thickness is to your liking, turn off the burner.
This gravy recipe makes about 2 and 1/2 cups of gravy after it is done cooking.
🍴 Ready-to-Eat Southern Fried Pork Chops and Gravy
Pour the gravy into a gravy serving dish and serve alongside the pork chops at the dinner table.
This gravy tastes fantastic poured over the pork chops. We made mashed potatoes with this pork chops dinner and the gravy tastes great on the mashed potatoes too. You can put the gravy on both the pork chops and the mashed potatoes as we did.
The seasonings you use in the flour mixture are totally up to you and your personal preference. Some other ideas (not mentioned above) that would make an excellent seasoned flour mixture are seasoning salt, garlic salt, onion powder, and paprika. Bread crumbs could also be added to the flour if you prefer.
You can store leftover fried pork chops in a Ziploc bag or an airtight container and place them in the refrigerator for up to 3 days.
📝 Final Thoughts for this Southern Fried Pork Chop Recipe
My son-in-law is from Texas, and he often shares with us a great southern food recipe. These crispy and juicy pork chops were no exception. My granddaughters gobbled up the pork chops, the mashed potatoes, and also the lettuce salad we had as a side dish. Enjoy!
❤️ More Favorite Recipes You Will Love
If you love fried pork chops, you must also try our recipes for:
- Pork Chops with Sauerkraut – A favorite family dinner of ours.
- Southern Country Gravy – A delicious Southern Country Gravy recipe that’s quick and easy to make using meat drippings, salt, pepper, cayenne pepper, and garlic powder.
- Mashed Potatoes – A simple recipe to make perfect mashed potatoes with milk, butter, salt, and pepper.
📋 Recipe Card
Southern Fried Pork Chops Recipe with Gravy
- 1/4 cup pork chop drippings
- 2 cups water
- 1/2 cup milk
- 1/4 cup leftover flour mixture (from pork chops coating)
- Put the flour, black pepper, table salt, garlic powder, cayenne pepper, and creole seasoning into a medium-sized bowl. Mix until well blended. Set aside.
- Beat the eggs in a bowl that will fit the size of a pork chop. Set aside.
- Lay the thin-cut pork chops on paper towels and pat dry each one.
- Place one pork chop in the flour mixture to coat one side with flour, then flip it over to coat the other side with flour.
- Next, dip the floured pork chop in the bowl of beaten eggs to coat one side. Then flip the pork chop over for the other side.
- Put the pork chop back into the flour mixture one more time and coat both sides.
- Repeat dipping the other pork chops in the flour mixture and beaten eggs. Save the leftover flour mixture for the gravy.
- The next step is to put the vegetable oil into a frying pan on medium-high heat. When the pan warms up, add the flour-coated pork chops using a pair of tongs. Note: Be careful of splattering oil while frying the pork chops.
- Brown the pork chops on one side for 4 to 5 minutes. Then turn the pork chops over and brown the other side for 4 to 5 minutes.
- After browning for 4 to 5 minutes, insert an instant-read meat thermometer in the middle of the pork chops to check the internal temperature. The temperature should be 145 degrees. If not, fry them for a few more minutes and check again.
- Remove the pork chops from the frying pan, place them on a plate, and cover them to keep them warm.
- In the same frying pan that the pork chop drippings are in, turn the heat to medium-high. Add the leftover flour, plus more if needed, to the drippings in the frying pan. Stir to make a flour paste. Add more vegetable oil to the frying pan if you need to.
- Cook the flour and pork chop drippings mixture until the flour is browned, stirring constantly with a spoon.
- Using a whisk, whisk as you add the water and the milk to the browned flour mixture in the frying pan.
- Bring the mixture to a boil then reduce the heat. Simmer until it thickens into a gravy consistency. When the desired thickness is to your liking, turn off the burner.
- Serve the fried pork chops along side the gravy.
A wife, a mother to a son and a daughter, and a grandmother to three granddaughters. Flo loves sharing recipes passed down from her own mother, her mother-in-law, and her grandmother as well as new recipes created with her daughter, Tamara Ray.
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