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Fried Pork Chops with Pickle Juice Gravy

Bone-in pork chops are breaded and fried until golden and then topped with a white gravy made flavored with pickle juice.
Course Main Dish
Cuisine Southern
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4


  • 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.