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Southern Fried Pork Chops with White Gravy

Southern Fried Pork Chops with White Gravy have an extra crispy coating covered with a creamy buttermilk gravy. This is down home southern comfort food at its best.

Fried Pork Chop on a plate with peas and mashed potatoes.

All cooked in one pan for easy clean-up.

How To Make Southern Fried Pork Chops with White Gravy

The pork chops are dipped in buttermilk and coated in a flour, cornmeal mixture seasoned with salt, pepper, and paprika. They are pan-fried until golden on both sides and then transfered to the oven to finish cooking. Two tablespoons of the pan drippings are used to to make an easy, tangy buttermilk gravy.

Southern Fried Pork Chops with White Gravy in cast iron pan.

How To Serve

Best served with mashed potatoes or white rice as a starch. Southern-Style Green Beans, Southern Broccoli Casserole, Southern Cabbage, and green peas are good sides.

Equipment Needed

Large Cast Iron Pan– Cast Iron is best for frying because it retains heat really well, keeping the temperature from fluctuating alot. If you don’t have cast iron, any pan can be used, preferably with a heavy bottom.

Instant Read Thermometer– not necessary, but helpful so you do not cook the pork longer than necessary.

Recipe Tip

You can use either bone-in or boneless pork chops. I prefer bone-in. I think they cook up a little juicier and have more flavor. Be careful not to overcook the pork. Pork is done when it reaches an internal temperature of 145 degrees.

Southern Fried Pork Chop with White Gravy on a plate with mashed potatoes and peas.

More Pork Chop Recipes

Southern Fried Pork Chops with White Gravy

Southern Fried Pork Chops with White Gravy have an extra crispy coating covered with a creamy buttermilk gravy. Pure southern comfort food.
PREP: 20 mins
COOK: 20 mins
SERVINGS: 4

Ingredients

  • 4 pork chops
  • salt and pepper
  • 1 1/2 cups whole buttermilk, divided
  • 1 cup self-rising flour
  • 1 cup self-rising cornmeal
  • 1 teaspoon paprika
  • Vegetable oil
  • 3 tablespoons all-purpose flour
  • 1 tablespoon butter
  • 3/4 to 1 cup whole milk
  • 1/4 to 1/2 teaspoon crushed red pepper flakes

Instructions

  • Season pork chops with salt and pepper.
  • Place 1 cup of buttermilk in a shallow bowl.
    Place flour, cornmeal, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a second shallow bowl and whisk to combine.
  • Dip pork chops in buttermilk and then press both sides into flour mixture. Let sit for 10 minutes.
  • Heat 1/2 inch of oil in a large cast iron pan to 350 degrees and preheat oven to 350 degrees.
  • Fry pork chops for 3 to 4 minutes per side. Remove from oil and place in a baking pan. Place in oven until they reach an internal temperature of 145 degrees. This should take 5 to 12 minutes, depending on thickness of chops.
  • Let oil in pan cool slightly and then pour oil into a bowl, leaving about 2 tablepoons in the pan.
  • Place pan over medium heat and add flour and butter. Stir and cook for 1 minute.
  • Whisk in remaining 1/2 cup of buttermilk and 3/4 cup of whole milk and bring to a simmer. If gravy is too thick, add additional milk.
    Add red pepper flakes and season to taste with salt and pepper.

Nutrition

Calories: 604kcal
Course: Dinner, Main Dish
Cuisine: Southern
Keyword: pork

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