“The most essential part of my day is a proper dinner.” – Rachael Ray
I love a good pan fried pork chop. Flavorful breading on the outside, tender juicy chop on the inside. These are so simple to make… if you like fried pork chops you’ll love this recipe.
I start with four thick cut bone-in pork chops that are rinsed and patted dry.
If you have time, brine them in a bowl of moderately salted milk for 30 minutes to an hour. I didn’t have time so I skipped this step but it does make a difference in tenderness. 🙂
Put one cup of flour in a bowl and add the seasonings.
Mix the flour and seasonings together with a fork.
At this stage, heat the oil on medium-high heat. You want the oil to come half way up the side of the pork chop so pour about an inch of oil in the pan. I have a secret to golden brown chops! Try melting a couple tablespoons of butter in the oil to give a nice golden brown finish.
Drop a pinch of flour into the oil. If it fizzles away then it’s hot enough for frying.
Now dredge each side of the pork chop in the flour mixture and shake off any excess.
Put them in the frying oil.
Fry for 4-5 minutes per side or until the juices run clear. If you’re unsure, you can always make a sacrificial cut into the thickest part to make sure it’s cooked all the way through…you shouldn’t see any pink.
Once they’re done transfer to a paper towel lined plate and cook the other two pork chops.
NOW FOR THE GRAVY!!
Remove most of the oil but keep all the drippings in the pan. <<Don’t skip this step or there will be WAY too much oil. It should look something like this after you’re done (above).
This is where you make the roux. Turn the heat down to medium and whisk in 1/4 cup of flour. I used the left over flour from the pork dredging since it was seasoned, and my gravy turned out delicious! If you’re out of seasoned flour, you can use plain flour.
Whisk until it’s golden brown.
Start adding the milk. You can use anywhere from 2-3 cups. Start with two cups, continuing to whisk until it’s bubbling.
If you want thinner gravy, add more milk. If you want thicker gravy, whisk a couple tablespoons of flour into a 1/4 cup of milk and then slowly stir it into the gravy.
Now salt and pepper to taste.
Drizzle over the pork chops.
I paired these with The Best Mashed Potatoes, salad and garlic bread. I poured gravy over the mashed potatoes too of course! I hope you enjoyed this tutorial! 🙂
Pan Fried Pork Chops
- 4 thick cut, bone-in Pork Chops
- 2 cups oil such as Vegetable or Canola
- 2 tablespoons Butter
- 1 cup Flour
- 1 teaspoon Garlic Salt
- 1 teaspoon Paprika
- 1 teaspoon Parsley
- 1 teaspoon Salt
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Cayenne Pepper
- 1/4 teaspoon Pepper
Rinse the pork chops under cool water and pat dry.
In a bowl whisk together the flour, garlic salt, paprika, parsley, salt, onion powder, cayenne and black pepper.
Pour about 2 cups of frying oil in a medium sized skillet and turn the heat to medium-high. Add 2 tablespoons of butter to the oil. The oil will be hot enough when a pinch of flour fizzles away in it.
Dredge the pork chops in the flour shaking off any excess. Fry for 4-5 minutes per side or until the juices run clear. If you’re unsure, you can always make a sacrificial cut into the thickest part to make sure it’s cooked all the way through…you shouldn’t see any pink.
Transfer to a paper-towel lined plate.
- Pan drippings from Pork Chops
- 1/4-1/3 cup Flour
- 2-3 cups Milk
- Salt & Pepper
Keeping the drippings in the pan, remove most of the oil. Turn the heat down to medium. Whisk in 1/4 cup of Flour. Whisk until there aren’t any lumps. You want to see a golden brown paste. Once you have the golden hue, start whisking in the milk. Begin with 2 cups. Whisk until it’s bubbling. If you want thinner gravy, add more milk to get the consistency you prefer. Salt and pepper to taste. That’s it. Enjoy!