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!
Use thin cut, bone-in pork chops. They will cook more evenly and you won't end up with burnt breading by the time the inside is cooked. Use a meat thermometer! I can't insist on this enough. 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.
Crispy Fried Pork Chops with Gravy
1 pork chop with ⅓ cup gravy
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword crispy, fried, gravy, pork
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Crispy Fried Pork Chops with Gravy https://sweetlysplendid.com/crispy-fried-pork-chops-with-gravy/