Fried Pork Chops with Pan Gravy

Prep Time
Cook Time
Ready In

"One of the keys to frying meat is having the oil at the right temperature (about 375º) so it "sings" when you add the meat. At a lower temperature, meat will cook slowly and stew rather than fry, absorbing the oil and becoming greasy and heavy. Meat, fish and vegetables being to brown at around 230º. The transformation that develops the characteristic brown color of foods cooked on the grill, in the oven or in oil is called the "Maillard reaction". Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'all"."

Original recipe yields 5 servings


  • Serving Size: 1 (235.3 g)
  • Calories 458.1
  • Total Fat - 33 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 29.5 mg
  • Sodium - 492.2 mg
  • Total Carbohydrate - 24.8 g
  • Dietary Fiber - 0.9 g
  • Sugars - 0.5 g
  • Protein - 15.5 g
  • Calcium - 22.4 mg
  • Iron - 1 mg
  • Vitamin C - 1.5 mg
  • Thiamin - 0 mg

Step 1

Season the pork chops generously with salt & pepper. Set aside.

Step 2

Place the flour in a shallow plate and mix with cayenne, salt & pepper. Set aside.

Step 3

In a large skillet, preferably cast-iron, heat the oil over medium-high heat until the temperature reaches 375º.

Step 4

Meanwhile, to cook the pork chops, add the chops, one piece at a time, to the seasoned flour and turn to coat on both sides and shake to remove excess flour.

Step 5

Add the pork chops to the oil without crowding. Fry until golden brown on one side and the juices are starting to pool on the surface of the meat, about 4 minutes.

Step 6

Using tongs, turn the chops; Cover the skillet, decrease the heat to low, and cook until the center of each chop registers 140º, an additional 3-4 minutes.

Step 7

Using tongs, remove to a warm platter, and tent loosely with foil to keep warm.

Step 8

Pour off most of the grease, leaving 2 T in the pan along with any browned bits.

Step 9

Add 2 T of the remaining seasoned flour, and using a wooden spoon, cook the roux over moderate heat, stirring constantly, until nutty brown, about 3 minutes.

Step 10

Whisk in the chicken stock and bring to a boil over high heat.

Step 11

Decrease heat to medium-low and simmer, whisking occasionally, until thickened, 3-5 minutes.

Step 12

Taste and adjust for seasoning with salt & pepper.

Tips & Variations

No special items needed.

Chef shapeweaver

On 4/7/13 I was looking through the pork chop recipes, and came across this one and decided to try it.Since it was just my SO and myself,only three boneless sirloin pork chops were used.But I did keep the amount of flour the same and increased the amount of cayenne pepper to 1/2 teaspoon.For the gravy,I used about 3 Tablespoons of "Pork Drippings" and about 4 tablespoons of the remaining seasoned flour. After making the roux, the chicken broth was added a bit at a time and stirred until the right thickness was reached.Both my SO and I really like the taste of these chops,they were so moist,full of flavor,and you could almost cut them with a fork.These chops will be a repeat on our dinner table again. Thanks for posting and " Keep Smiling :) ".

review by:
(8 Apr 2013)


This is pure comfort food! Great, easy recipe. I used low-sodium chicken broth for the gravy. Thanks for a great dinner!

review by:
(1 Mar 2012)