Fried Pork Chops with Pickle Juice Gravy is the ultimate southern fried pork chop recipe. Bone-in thick pork chops are breaded and fried until golden and crispy. They are then covered in a creamy white gravy flavored with chopped dill pickles and dill pickle juice. The pickle juice adds a salty tang to the gravy that is so good.
It’s well known that pickle juice really helps flavor fried chicken and it works equally well paired with pork.
Tips for making Fried Pork Chops with Pickle Juice Gravy
For best results, use bone-in pork chops. The bone slows down the cooking time and will help keep the chops from drying out and result in a more flavorful and tender pork chop.
Pork chops do not need long to cook. If you overcook them even a little, they will be dry and tough. If you are using pork chops that are thinner than 3/4-inch, they will only need about 2 minutes on the first side and 1 to 2 minutes on the second side.
More Pork Recipes
- Crunchy Honey Garlic Pork Chops
- Easy Oven Barbecued Pork Chops
- Honey Pecan Pork Chops
- Southern Fried Pork Chops
Bone-in pork chops are breaded and fried until golden and then topped with a white gravy made flavored with pickle juice.
- 4 rib or center cut pork chops with bone in, 3/4-inch thick
- salt and pepper
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup dry bread crumbs
- 1 teaspoon dried sage
- Vegetable oil
- 5 tablespoons butter
- 5 tablespoons flour
- 1 1/2 cups chicken stock or broth
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup dill pickle juice
- 1 tablespoon finely chopped dill pickle
- 1 tablespoon butter
Season pork chops with salt and pepper.
Place flour in a shallow dish. Place eggs in a second shallow dish. Toss bread crumbs and sage together in a third shallow dish.
Dredge pork chops in flour, dip in eggs, coating both sides well. Coat in bread crumbs.
Pour 1/4-inch of oil into a large cast iron pan. Heat over medium-high heat. When hot, add pork chops.
Fry pork chops for about 3 minutes on the first side and 2 to 3 minutes on the second side. Thinner pork chops will need less time to cook. Remove to a paper towel-lined plate. Sprinkle with a little more salt.
To make gravy, drain oil out of the cast iron pan. Add butter and melt over medium-high heat.
Add flour and cook and stir for 1 minute.
Gradually whisk in the chicken stock and bring to a boil. Add salt and pepper and simmer for 2 minutes.
Whisk in the pickle juice, chopped pickles and butter. Serve gravy with pork chops.
Recipe adapted from Southern Cast Iron
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