Momma’s Pan-Fried Pork Chops and Pan Gravy

Ingredients

• 8 boneless thin pork chops (Pat dry before seasoning.)
• 4 tsp salt (Divided between the pork chops and flour dredge; adjust gravy to taste.)
• 4 tsp black pepper (Divided between the pork chops and flour dredge.)
• 2 tsp paprika (Divided between the pork chops and flour dredge.)
• 4 tsp garlic powder (Divided between the pork chops and flour dredge.)
• 4 tsp onion powder (Divided between the pork chops and flour dredge.)
• 2 tsp dried parsley (Divided between the pork chops and flour dredge.)
• 1 cup all-purpose flour (Use for the dredge; reserve 1/2 cup of the seasoned flour for the gravy.)
• 1.5 cup vegetable oil (The source gives a range of 1–2 cups; about 1 cup remains in the pan for the gravy. Actual frying amount may vary.)
• 2 cup chicken stock (Add gradually while whisking.)
• 2 cup milk (Add gradually with the chicken stock while whisking.)

Steps

1. 1

   Add the salt, black pepper, paprika, garlic powder, onion powder, and dried parsley to a small bowl and mix the seasonings together.

2. 2

   Pat the pork chops dry. Season both the front and back of each chop with half of the seasoning mixture.

3. 3

   Place the flour in a 9-by-9-inch dish or deep plate. Add the remaining seasoning mixture and stir until evenly combined.

4. 4

   Dredge each seasoned pork chop in the seasoned flour, coating both sides, then knock off the excess flour. Reserve 1/2 cup of the seasoned dredging flour for the gravy.

5. 5

   Pour the vegetable oil into a medium pan and heat it over medium-high heat to 350°F (175°C).

6. 6

   Gently place 2–3 floured pork chops into the hot oil at a time. Do not overcrowd the pan, or the pork chops may steam instead of fry.

7. 7

   Cook the pork chops for 3–5 minutes per side, until crisp, then transfer the cooked chops to a wire rack or plate. Repeat with the remaining pork chops.

8. 8

   Reduce the heat to low. Leave about 1 cup of the cooking oil in the pan, then add the reserved 1/2 cup of seasoned dredging flour.

9. 9

   Whisk the flour into the oil for 1–2 minutes to cook out the raw flour flavor.

10. 10

    Slowly add the chicken stock and milk while whisking continuously to remove lumps and bring the gravy together.

11. 11

    Taste the gravy and adjust the seasoning as needed. Serve the pan gravy with the fried pork chops.

Notes

The source gives vegetable oil as 1–2 cups and describes leaving about 1 cup of cooking oil in the pan for the gravy. The transcript also describes adding oil to fingertip depth, so the amount needed for frying will depend on the pan size. The source does not specify the exact gravy temperature beyond reducing the burner to low.

Nutrition per serving

• main
• American
• pan-fried
• pork
• comfort food
• gravy
• family dinner