Fried Pork Chop Recipe

This fried pork chop recipe is very simple, very classic - pork chops fried in seasoned flour. It's also easy to make your own pan gravy with the juices in the pan.

I like to use thinner pork chops for this recipe so that they will cook quickly and evenly in the skillet.

Thicker chops take a little longer to cook and you take the chance of burning the flour. The thinner chops get crispy and browned in less time, which means you can eat them sooner!

Fried Pork Chops

4 pork chops, abut 3/4 inch thick
1 cup vegetable oil, such as canola
1/2 cup all purpose flour
1/2 tablespoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon granulated garlic or garlic powder
1/2 teaspoon dried onion

Blend the flour with the salt, pepper, garlic and onion. Dip each pork chop in the seasoned flour, coating both sides. Reserve 1 tablespoon of the seasoned flour if you are going to make the pan gravy. Lay the pork chops on a platter and refrigerate them for 1 hour. This will give the seasoned flour time to adhere to the meat and for the seasonings to be absorbed.

Heat the oil in a large skillet over medium high heat. Brown the pork chops, turning once, until the coating is crispy and the pork chops are cooked through. Serve hot.

Serves 4

1 tablespoon seasoned flour
1/2 cup milk
1/4 cup beef broth
Kosher salt and black pepper to taste

Drain all but 1 tablespoon of oil from the skillet. Leave all the cooked brown bits in the pan. Pour in the beef broth and scrape up all the brown bits, then whisk in the seasoned flour. When it is smooth, whisk in the milk and continue stirring until the gravy is smooth. Let it simmer a minute or two, then season with salt and pepper. Thin the gravy out with more beef broth if it gets too thick, and let it simmer until heated through.

Food For Thought - A friend makes these into peppered pork chops by pressing the chops into coarsely ground black pepper before coating them with the flour, and then adds more pepper to the pan gravy.

Adding a little extra milk to the gravy to smooth out some of the heat makes it a little easier to take all that pepper, but they are very tasty!