Southern Fried Pork Chops with Country Gravy
Serves: 4 -5 servings
  • Seasoned Flour Mix:
  • ½ cup flour
  • 1 tsp. garlic salt
  • 1 tsp. coarse ground black pepper
  • ½ tsp. paprika
  • ½ tsp. garlic powder
  • ¼ regular table salt
  • ¼ tsp. creole seasoning (I use Cajun's Choice)
  • ¼ tsp. ground rosemary
  • ¼ tsp. poultry seasoning
  • ⅛ tsp. onion powder
  • Rest of Ingredients for Chops:
  • 2 thick-cut bone-in pork chops, approx. 1" thick and 1 lb. each, trimmed of fat if desired
  • 2 Tb. butter plus 2 Tbl. vegetable oil for frying, melted together
  • 1 onion, halved and sliced about ½" thick
  • For Gravy:
  • ¼ cup pan drippings with bits on bottom of pan
  • ¼ cup (4 Tbl.) butter
  • *rest of seasoned flour from above
  • 1 cup chicken broth
  • 2½ cups milk, whole or 2%
  • ½ Tbl. sour cream
  1. For Chops:
  2. Preheat oven to 350º.
  3. In pie plate, stir together well the Seasoned Flour Mixture, coat both sides and edges of chops well, set chops aside to rest. SAVE SEASONED FLOUR. (*This is what you will use for the gravy later!)
  4. In frying pan, heat together butter and oil over heat that is in-between medium-high and medium until hot and melted.
  5. Add well-coated chops and fry for about 5 minutes on side one until golden browned. Turn, lower heat to medium if needed and fry second side for about 4 minutes. Remove pan from heat.
  6. Lift one chop and place half of onions underneath. Do the same with the other chop adding rest of onions. (*Or you can remove them to a plate if that is easier, then put them back in over the onions.)
  7. Pop into preheated oven and bake until done, about 25 minutes. (*This depends on thickness, yours may take less time). Remove chops to rest onto an oven-safe platter and place into cooled-down oven that is now set on low while you make the gravy.
  8. For Gravy:
  9. To pan that you cooked the chops in, add butter to ¼ cup of the pan drippings plus all of the onions and melt over medium heat.
  10. Whisk in flour until smooth and no lumps. Whisk or stir for 5 minutes to cook out raw flour taste. Do not brown, adjust heat if needed.
  11. Add the broth and milk into a glass measuring pitcher, and slowly pour it into the flour mixture, whisking constantly, to keep lumps from forming.
  12. Bring to a boil, stirring, reduce heat and simmer until thickened, stirring as needed. About 7 - 10 minutes.
  13. Remove from heat and stir or whisk in ½ Tbl. sour cream well, until creamy and no tiny lumps remain. Check seasonings and add to taste. I add ½ tsp. more each salt and pepper for us.
  14. Ladle over pork chops and pour rest into a gravy boat and serve hot, garnished with more pepper if desired, to serve over mashed potatoes.
These chops are quite large and are what you would expect to receive at a nice restaurant or famous diner, which would have you bringing home a "doggie bag" and make for wonderful leftovers! 1 chop is actually 2 servings. (*3 for those of us with smaller appetites!) So this recipe goes much further than you'd think.
*For single-serving sizes, just use smaller, thinner pork chops and decrease the times accordingly. Do not overcook chops, though.
Recipe by Wildflour's Cottage Kitchen at