Mama's Pan-Fried Pork Chops with a Pan Gravy
This recipe for boneless pork chops involves seasoning the chops with a blend of spices, then dredging them in seasoned flour before frying in hot oil until golden and crispy. The pork chops are cooked to an internal temperature of 145°F, with an optional oven finish if needed. For the gravy, the remaining oil is used to make a roux with flour, then milk is added to create a smooth, creamy sauce. The pork chops are served with the gravy, perfect for pairing with mashed potatoes and your favorite side dish.
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Course Main Course
Cuisine American
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
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.
Keyword fried, gravy, prok chops, Southern