Fried Pork Chops with Gravy
Crispy, tender, and smothered in rich onion gravy — pure Southern comfort
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These fried pork chops with gravy are old-school Southern eatin’ at its best. Thin chops get a good seasoned flour coating, fried up crispy, then smothered in a rich onion gravy made right in the same skillet. Perfect over mashed potatoes, rice, or biscuits.
Ingredients (serves 4–6)
- For the Pork Chops: 4 thin pork chops
- Kosher salt & freshly ground black pepper (or your favorite seasoned salt)
- 1 tsp garlic powder
- 1 tsp onion powder (optional but recommended)
- 1 tsp smoked paprika
- ½ cup all-purpose flour (for dredging)
- For the Gravy: 2–3 Tbsp vegetable oil or bacon grease
- 2 large or 2 medium onions, thinly sliced
- 3–4 cloves garlic, minced
- 2–3 Tbsp butter
- 2–3 Tbsp flour (leftover from dredging or extra)
- 2 cups chicken broth
- ½ cup heavy cream or whole milk
- Optional: Worcestershire sauce, pinch of cayenne, fresh thyme
How to Make Fried Pork Chops with Gravy
- 1. Pat the pork chops dry and season both sides generously with salt, pepper, garlic powder, onion powder, and paprika. Let them sit for 10–15 minutes.
- 2. Dredge each chop in flour, shaking off excess. Save the leftover flour for the gravy.
- 3. Heat 2–3 Tbsp oil or bacon grease in a large cast-iron skillet over medium-high heat. Fry the chops 3–5 minutes per side until golden brown. Remove to a plate (they don’t need to be fully cooked yet).
- 4. Lower heat to medium. In the same skillet, add sliced onions and a little butter. Cook 8–10 minutes until softened and starting to caramelize. Add minced garlic and cook 1 minute.
- 5. Sprinkle in 2–3 Tbsp flour and stir for 1–2 minutes. Slowly whisk in chicken broth, scraping up all the browned bits. Stir in cream/milk and any extra seasonings. Simmer until thickened.
- 6. Nestle the pork chops back into the gravy. Cover partially and simmer 15–25 minutes until chops are tender and reach 145°F internal temp.
Holler Tips from Cletus
- Thin chops fry fast and stay juicy — perfect for weeknights.
- Bacon grease or beef tallow gives the best Southern flavor.
- Don’t skip the onions — they make the gravy special.
- Leftovers reheat great with a splash of broth or milk.
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Got a tweak or your own family pork chop recipe? Drop it in the comments or holler at me! I read every one.
