Crispy fried pork chops with gravy are perfect served over mashed potatoes. They are tender and juicy on the inside with a crispy, flavorful outside.
Smothered pork chops are ready in less than 30 minutes!
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What I love about Pan Fried Pork Chops with Gravy
- comfort food – a pan-fried pork chop with flavorful gravy on top of mashed potatoes screams comfort food. It’s similar in texture to fried chicken.
- low calorie – most fried foods are very high in calories. Since these are not deep-fried, the calories are fewer
- quick and easy to make – not only are they easy to make, but you can have this dinner on the table in less than 30 minutes.
Ingredients for Crispy Fried Pork Chops and Gravy
- bone-in pork chops
- salt and pepper
- all-purpose flour
- Italian seasoned breadcrumbs
- egg
- avocado oil
- onion
- chicken stock
- cornstarch
- water
substitutions
- To lower the calories, you can use a boneless pork chop. The cooking time will vary, but I recommend using a thin-cut, boneless loin chop.
- If you would like a creamier gravy, you can add a little heavy cream to the gravy while it thickens.
- If you don’t have avocado oil, you can use another high smoke point oil. I do not recommend using olive oil as it may burn.
- If you don’t have Italian seasoned breadcrumbs, you can use plain and season them with Italian seasoning.
How to make Fried Pork Chops
Detailed instructions and measurements to make crispy fried pork chops with gravy are listed in the recipe card at the bottom of this page.
- Make your breading station by adding the flour, egg, and breadcrumbs each to their own individual shallow, wide bowls.
- Place the pork chop in the flour mixture. Cover completely and then shake off the excess.
- Place the floured pork chop in the egg and coat it completely.
- Remove from the egg and dredge it in the breadcrumbs. Coat it completely. Shake off the excess. Set it aside. Repeat for all of the pork chops.
- To a deep, heavy-bottomed skillet add the avocado oil and heat over medium-high heat.
- Once the oil is hot and shimmery, add your pork chops. Don’t overcrowd the pan and do them in batches if necessary.
- Cook for 3-4 minutes per side, flipping once it’s golden brown and crispy.
- Finish cooking each one and remove them from the pan and set them aside to rest.
- Add the chopped onion to the skillet. Saute until softened and just starting to brown.
How to make Gravy for Pork Chops
- To your pan, add the chicken stock and de-glaze the bottom of the pan. You want to lift up all of the little browned bits left on the bottom from the pork chops and onions.
- Bring the stock to a simmer.
- Make the cornstarch slurry by mixing the cornstarch with 2 teaspoons of cold water. Mix until smooth and then pour into the stock.
- Whisk over low heat until thickened.
- Serve your pork chops over mashed potatoes with the gravy poured over. Enjoy!
What to serve alongside Fried Pork Chops?
Fried Pork Chops are great when paired with roasted vegetables like:
- Garlic Parmesan Roasted Broccoli and Cauliflower
- Oven Roasted Garlic Brown Sugar Carrots
- Oven-Baked Broccoli
- Garlic Butter Asparagus
Tips, Tricks, and FAQs for Fried Pork Chops and Gravy
Use thin cut, bone-in pork chops. They will cook more evenly and you won’t end up with a burnt breading by the time the inside is cooked.
Use a meat thermometer! If you struggle with tough pork chops, I highly recommend getting one.
Overcooking pork chops will ruin them. They’ll be tough and lose flavor.
Using a good skillet will really help these pork chops cook evenly. I prefer to use an enamel cast iron skillet, but any heavy skillet that has even heating will work well.
If your pork chops were tough, they are overcooked. The best way to have a tender, juicy pork chop is to make sure they aren’t overcooked.
If you purchase bone-in, thin cut pork chops you’ll only need to fry them a couple of minutes per side.
I like to use bone-in, pork loin chops.
There is no need to tenderize pork chops before frying them. The key to tender pork chops is not to overcook them.
To get the breading to stick to pork chops be sure that the pork chop is fully coated in flour. The flour will help the egg stick which will adhere the breading to the pork chop.
To keep pork chops crispy after frying, allow them to drain on a paper towel to absorb the extra grease and moisture.
Pork chops are done when the internal temperature reaches 145°F when measured with an instant-read thermometer.
How to Store and Freeze Pork Chops and Gravy
Cook the pork chops to completion and make the gravy. Allow the pork chops to cool completely.
Once they have cooled, place them on a baking sheet in one layer and let them freeze. Once frozen, you can store them together in a freezer safe zip top bag.
When ready to serve, allow them to thaw and heat them according to the directions below.
For the gravy, you can make this at the same time as the pork chops and just pour it into a freezer-safe, air-tight container. Freeze until ready to use.
I would let it thaw before reheating. It’s best to let both the pork chops and gravy thaw in the refrigerator overnight.
How to Reheat Crispy Fried Pork Chops
The best way to reheat these pork chops is by using the air fryer. I like to reheat mine at 350°F for about 4 minutes.
By using the air fryer, the exterior stays nice and crispy instead of getting soggy.
You could also reheat them in a 200°F oven until heated through. Put them in a single layer on a baking sheet in the oven. This will also keep them crispy.
Putting them on a cooling rack will let the heat get underneath so you don’t have to flip. You could also just flip them after a few minutes to crisp up the underside.
For the gravy, just add it to a sauce pan over low. Heat, stirring often until it’s heated through.
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Pan Fried Pork Chops with Gravy
Ingredients
- 4 thin cut bone-in pork chops
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1-2 tablespoons avocado oil
- 3/4 cup all-purpose flour
- 3/4 cup Italian seasoned breadcrumbs
- 1 whole egg whisked
- 1/2 large onion chopped
- 2 cups chicken stock low sodium
- 2 teaspoons cornstarch
Instructions
- Make your breading station by adding the flour, egg, and breadcrumbs each to their own individual shallow, wide bowls.
- Take a pork chop and dredge it in the flour. Shake off the excess.
- Place the floured pork chop in the egg and coat it completely.
- Remove from the egg and dredge it in the breadcrumbs. Coat it completely. Shake off the excess. Set it aside. Repeat for all of the pork chops.
- To a deep, heavy-bottomed skillet add the avocado oil and heat over medium-high heat.
- Once the oil is hot and shimmery, add your pork chops. Don’t overcrowd the pan and do them in batches if necessary.
- Cook for 3-4 minutes per side, flipping once it’s brown and crispy.
- Remove them from the pan and set them aside to rest.
- Add the chopped onion to the skillet. Saute until softened and just starting to brown.
- To your pan, add the chicken stock and de-glaze the bottom of the pan. You want to lift up all of the good little flavor bits left on the bottom from the pork chops and onions.
- Bring the stock to a simmer.
- Make the cornstarch slurry by mixing the cornstarch with 2 teaspoons of cold water. Mix until smooth and then pour into the stock.
- Whisk over low heat until thickened.
- Serve your pork chops over mashed potatoes with the gravy poured over. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I tried these tonight and it was a success my sons loved them . Only thing was the bone cooked well it was falling apart which was scary hit over all it was great flavor . I didn’t have no Italian seasoning bread crumbs so I just added some Italian seasoning to the bread crumbs o has and it was delicious. Thank you
I’m so glad you enjoyed them Norma! Thank you for taking the time to leave feedback. I really appreciate it!