This recipe for boneless pork chops with gravy begins by preparing the pork chops, which should be patted dry and coated with avocado oil. Then, they are seasoned on all sides with a blend of salt, black pepper, smoked paprika, garlic powder, and onion powder. This seasoning mixture imparts a smoky, savory flavor to the pork.
Next, you prepare a seasoned flour dredge by mixing flour with salt, black pepper, smoked paprika, garlic powder, and onion powder. The pork chops are lightly dredged in this mixture, pressing the flour into the meat to create a crispy coating. The flour is shaken off to ensure it’s not too thick.
For frying, heat 2 to 3 cups of oil in a pan over medium heat. To avoid overcrowding and steaming, fry the pork chops in batches, cooking each side for 5 to 6 minutes until golden brown. The pork chops should be cooked to an internal temperature of 145°F. If they brown too quickly before reaching this temperature, transfer them to a 350°F oven for about 10 minutes to finish cooking.
Once the pork chops are cooked, move them to a wire rack to rest while you prepare the gravy. Reduce the heat to low and leave about 1/2 cup of the oil in the pan. Add 1/2 cup of the seasoned dredge flour to the pan, whisking continuously for 3 to 4 minutes to cook out the raw flour taste. Slowly add 2 to 3 cups of milk, half a cup at a time, whisking in between to prevent lumps. Bring the gravy to a low simmer, tasting and adjusting seasoning with salt and pepper as needed. If the gravy is too thick, add more milk for a smoother consistency.
Finally, serve the crispy, golden pork chops hot, topped with the rich, creamy gravy. This dish is perfect when paired with mashed potatoes and a side of your choice. The combination of savory pork, smoky seasonings, and creamy gravy makes for a comforting and satisfying meal.
Mama’s Pan-Fried Pork Chops with a Pan Gravy
Ingredients
For the Pork Chops:
- 6 to 8 boneless pork chops
- 2 tablespoons avocado oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
For the Dredge:
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For Frying:
- 2 to 3 cups oil for frying
For the Gravy:
- 1/2 cup of the cooking oil from frying
- 1/2 cup of the dredge flour
- 2 to 3 cups milk
- Salt and pepper to taste
Instructions
Prepare the Pork Chops:
- Rub the pork chops with avocado oil and season on all sides with salt, black pepper, smoked paprika, garlic powder, and onion powder.
Prepare the Dredge:
- In a large bowl or plate, mix the flour, salt, black pepper, smoked paprika, garlic powder, and onion powder.
Dredge and Cook:
- Lightly dredge each pork chop in the flour mixture, pressing the flour into the meat. Shake off any excess.
- Heat enough oil in a pan to reach a fingertip depth over medium heat.
- Fry 2 to 3 pork chops at a time to avoid steaming. Cook each side for 5 to 6 minutes until golden.
- Transfer cooked pork chops to a wire rack. Ensure the internal temperature reaches 145°F. If not, place them in a 350°F oven for 10 minutes to finish cooking.
Make the Gravy:
- Reduce the heat to low and remove all but 1/2 cup of the oil from the pan.
- Add 1/2 cup of the dredge flour to the oil and whisk continuously for 3 to 4 minutes to cook out the raw flour taste.
- Gradually add milk, 1/2 cup at a time, whisking constantly to maintain a smooth consistency.
- Bring the gravy to a low simmer, then adjust the seasoning with salt and pepper to taste. Add more milk as needed for a creamy texture.
Serve:
- Serve the hot gravy over the pork chops and pair with mashed potatoes and your favorite side dish. Enjoy!