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Country Fried Pork Chops

Country fried pork chops with a crunchy cornmeal-flour crust, pan-fried until deep golden and shatteringly crispy. Served with classic white gravy made from reserved drippings for a creamy, savory finish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Southern American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 4 thin-cut pork chops About 1/2 inch thick.
Breading
  • 1 cup all-purpose flour
  • 0.25 cup cornmeal
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.
  • 2 eggs Beaten.
  • 0.25 cup buttermilk
  • oil for frying Enough for about 1/2 inch in the skillet.
White gravy
  • 3 tbsp drippings Reserved from frying.
  • 3 tbsp flour
  • 2 cup whole milk
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.

Equipment

  • 1 cast iron skillet

Method
 

Season and bread the pork chops
  1. Mix all-purpose flour, cornmeal, garlic powder, smoked paprika, onion powder, salt, and pepper in a shallow dish.
  2. Whisk eggs with buttermilk in a second shallow dish until smooth.
  3. Dip each pork chop in the egg mixture, letting excess drip off.
  4. Coat each pork chop in the seasoned flour mixture and press firmly so the crust adheres.
Fry until deep golden
  1. Heat 1/2 inch of oil in a cast iron skillet over medium-high heat until hot.
  2. Fry the pork chops 3–4 minutes per side, turning once, until deep golden and cooked through.
  3. Drain the chops on paper towels and reserve 3 tablespoons of drippings for gravy.
Make white gravy and serve
  1. Whisk 3 tablespoons flour into the reserved 3 tablespoons drippings over medium heat for 1 minute.
  2. Slowly whisk in whole milk, scraping any browned bits, until smooth.
  3. Simmer the gravy until thick, season with salt and pepper, and serve over the chops.

Notes

For the crispiest country fried pork chops, press the seasoned flour firmly onto the pork after the egg dip so the crust stays intact during frying. Store leftovers in the refrigerator up to 3 days; reheat in a skillet over medium heat to help re-crisp the coating (avoid microwaving if you want maximum crunch). Freezing is not recommended for best texture. For a lighter option, use low-fat buttermilk and replace the whole milk with 2% milk for the gravy while keeping the same technique.