Smothered Pork chops and gravy are perfect for a quick dinner. Do not let pork chops seem like they are too difficult to make. You can easily make homemade pork chops with this recipe in about 20 minutes.
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Pork chops are near the top of the list when it comes to comfort food, but cover them with homemade pan gravy and serve next to your favorite side dish, and you have something spectacular. Shh, you don’t have to tell anyone how quick and easy it is to prepare this fantastic fried pork chops and gravy recipe.
Choosing the Right Pork Chop
Bone-in pork chops are the best way to go for this recipe since they offer better flavor and texture than boneless cuts. Most people prefer to use a rib chop since it is exceptionally tender and perfect for quick, high-heat cooking methods like pan-frying. A decent substitute is a top loin chop that is only slightly less flavorful than a rib chop.
Don’t make the mistake of buying a standard loin chop that includes part of both the tenderloin and the loin since each takes a different amount of time to cook. It would be best to avoid tough pork cuts, including shoulder and sirloin chops because they require longer braising to break tenderize the meat and not suitable for pan-frying.
Modern farmed pork is much leaner than even 20 years ago, so think “thick” when you are shopping for your chops to keep them from drying out. The cooking time for this recipe is based on a one-inch pork chop. Add about a minute more of total cooking time for each additional quarter-inch of thickness.
How to Make the Pan Gravy
The pan gravy for this recipe is nothing more than a classic béchamel sauce. If you haven’t made béchamel sauce before, it is basically flour cooked in fat with milk. You have to watch out while making the pan sauce to cook the flour long enough to get rid of any raw taste.
- Pour the pan drippings through a cheesecloth or coffee filter to get rid of any solid pieces. If there are any burnt bits left in the pan, wipe them out or use a new pan.
- Warm the pan over medium heat and add two tablespoons of the pan drippings back into the pan. If you don’t have two tablespoons of drippings, make up the difference with new shortening.
- Sprinkle in two tablespoons of flour. Stir with a wooden spatula until you can notice the smell of freshly baked bread. Slowly add a half-cup of milk while stirring. Reduce heat slightly and continue stirring until the béchamel sauce sticks to the spatula without running.
- Taste the gravy and add a bit of salt and pepper if you want.
Tips for Cooking and Serving Smothered Pork Chops and Gravy
- Leave the fat on the pork chop before cooking. Trim off the fat right before serving if you want, but leaving it adds extra flavor and helps to protect the meat from drying out. Cut shallow cross-hatches into the fat to prevent the chops from curling and allow for more even cooking.
- Cook the pork chops to at least 140 degrees. Let the meat rest for five minutes, and then use a meat thermometer to ensure the meat is more than 145 degrees.
- Serve the fried pork chops and gravy with your favorite side dish. Any potato recipe is perfect, but sautéed string beans or asparagus work just as well.
Pork Chops and Gravy Recipe Ingredients
Here’s a list of what you need to make southern fried pork chops and gravy:
- Bone-in pork chops
- All-purpose flour
- Cayenne pepper
- Garlic salt
- Garlic powder
- Mustard powder
- Ground black pepper
- Vegetable shortening
How to Make Pork Chops and Gravy
- Place flour, cayenne pepper, paprika, garlic salt, garlic powder, and mustard powder in a shallow bowl.
- Stir or whisk to thoroughly combine flour and seasonings.
- Season pork chops with salt and pepper.
- Heat shortening in a large skillet over medium-high heat.
- Dredge pork chops on both sides with seasoned flour. Shake off excess flour.
- Place a few breaded pork chops into the skillet, making sure there is space between the pork chops.
- Cook for 3 to 4 minutes on each side and check for doneness.
- Set fried pork chops on a wire rack or paper towels to drain.
- Measure the amount of shortening left in the skillet.
- If needed, add more shortening for a total of 2 tablespoons.
- Place the 2 tablespoons of shortening and 2 tablespoons of flour in the skillet. Stir to combine.
- Cook the flour-shortening mixture for 1 minute.
- Add a third of the milk and stir to combine
- When the mixture thickens, add an additional third of the milk.
- Stir and cook until the milk is incorporated into the gravy.
- Add the remaining milk to the gravy and stir to combine. Cook until thicken and heated through.
- Taste the gravy and add salt and pepper if desired.
Pork Chops Recipe Tips
We always used cuts with the bone in. They are often less expensive, but they also give the meat a richer flavor. I usually buy the family pack of pork chops at the grocery store. Typically they are a good value, and you get a variety of chops.
I also do not trim the fat off until after cooking. I think the fat gives the meat a bit more flavor, but you can always trim it before cooking. Nowadays chops typically are well trimmed when you buy them.
Season the meat before you cook it. You should always season meat prior to cooking for optimal flavor. Seasoning afterward never seems to have the impact it does when you season prior to cooking.
We are starting this recipe with homemade seasoned flour. By starting out with your own homemade seasoned flour you can customize your seasoning blend anyway you like it.
I like to use cayenne pepper, paprika, garlic salt, garlic powder, and some mustard powder. I use the two types of garlic because I think they both add a nice touch to the seasoned flour.
If you like your dish spicier you can add some more cayenne pepper.
You may like to add some onion powder or even some black pepper to this seasoned flour for this pork chop recipe.
Pork Chops Gravy
Pork chop gravy is easy to make. Do not let making gravy intimidate you.
This recipe uses the pan drippings from the cooking of the pork chops. We are going to measure out the pan drippings, then we are going to add some flour and allow this to cook.
We will allow this to cook for a few moments before we add the milk. By cooking the flour and pan drippings together you will get a rich flavor.
We will slowly add in the liquid over medium heat. Then we will add additional liquid when the last addition is absorbed. You may want to season your gravy with some additional salt and pepper before serving.
Love pork chops? Try these recipes!
More Homemade Gravy Recipes
Favorite Comfort Food Recipes
- Buttermilk Chicken Fried Steak
- Chicken Cacciatore
- Fried Potatoes with Onions
- Hamburger Stroganoff
- Hamburger Tater Tot Casserole
- Meatloaf Recipe with Crackers
- Pizza Burgers
Pork Chops and Gravy
- 1 pound pork chops bone-in
- 2 cups all-purpose flour
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- ½ teaspoon garlic salt
- ½ teaspoon garlic powder
- ½ teaspoon mustard powder
- ground black pepper
- 2 tablespoons shortening
Pork Chop Gravy
- 2 tablespoons all-purpose flour
- 2 cups whole milk
Pork Chops Instructions
Prepare seasoned flour by combining 2 cups of flour, cayenne pepper, paprika, garlic salt, garlic powder, and mustard powder. Stir to combine seasoned flour and mix well.
Season pork chops with salt and pepper.
Heat 2 tablespoons shortening in a large skillet over medium-high heat.
Dredge pork chops on both sides with seasoned flour. Shake off excess flour.
Place breaded pork chops into the skillet. Do not overcrowd the skillet if they will not all fit.
Cook for 3 to 4 minutes on each side (the thicker the pork chop the longer it will take to cook), and check for doneness. Pork should not be served rare.
Set fried pork chops on a wire rack or paper towels to drain.
Pork Chop Gravy Instructions
Prepare gravy by measuring the amount of shortening is left in the pan. If less than 2 tablespoons, add more to equal 2 tablespoons.
Place the 2 tablespoons of pan drippings and 2 tablespoons of flour in the skillet. Stir to combine.
Cook this flour paste for 1 minute.
When it begins to smell like pie crust, you add ½ cup of milk. Stir to combine,
When the flour mixture turns into a uniform paste, add an additional ½ cup of whole milk. Stir until the milk is incorporated into the gravy.
Add the remaining ½ cup of milk to the gravy and stir to combine.
Taste gravy for seasoning. You may want to add some additional salt and pepper.