Southern Food: Fried Pork Chops with Pan Gravy

Southern food

Tonight for dinner hubby had fried pork chops with pan gravy. I had low carb fried pork chops, which were just as good, but I didn’t get to enjoy the rich brown gravy. This dish really isn’t hard to make, but it’s typical Southern food, so, of course, it’s delicious! I used boneless pork chops because they were on sale, but any kind of fresh pork chop or pork steak will work. If you follow my gravy recipe, you’ll get a smooth, thick gravy with no lumps.

Holle’s Fried Pork Chops with Pan Gravy recipe

What you’ll need:

  • 8 boneless pork chops, about 1/3-inch thick
  • flour
  • 2 beaten eggs
  • Salt and pepper
  • Oil for frying
  • 2 heaping tablespoons corn starch
  • 1 tablespoon Worcestershire sauce
  • Water

Directions: Rinse pork chops and dredge in flour. Dip in eggs. Salt and pepper and dredge in flour again.

Sprinkle some flour on a plate and set the chops there after their second dredging.  Don’t stack.

Heat about 2/3-inch of cooking oil at just a notch above medium heat.

Before adding chops to pan, turn the chops over into the flour one more time.

Cook four chops at the time. Fry pork chops until golden brown on both sides. Drain on wire rack or paper towels

Pour off all but two tablespoons of oil. Turn burner to medium. Add one cup of water to pan and stir to loosen any crusts.

Mix together the corn starch and a cup of water until smooth. Slowly add to pan while stirring.

Add salt, pepper, and Worcestershire sauce. Cook and stir until gravy is thick and brown. Pour over chops.