Southern Fried Pork Chops Recipe + Pan Gravy

pork chops

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is lower in fat, while pork shoulder is often cheaper.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients, while all-purpose is generally less expensive.

Small dice one shallot and set aside in a bowl.

Mince two garlic cloves and set aside with the shallots.

In a pie tin, add two large eggs and mix in 1/2 cup of buttermilk, seasoning with salt and fresh-cracked black pepper. Mix until smooth.

In a separate pie tin, combine 1 cup of all-purpose flour, 1 tablespoon of onion granules, 1 tablespoon of garlic granules, 1/2 teaspoon of ground cayenne pepper, 2 teaspoons of sea salt, 1/4 teaspoon of black ground pepper, and 1/4 cup of corn starch. Mix thoroughly.

Add 1/3 cup of oil and 1/4 cup of rendered bacon fat to a large rondeau pot and heat to medium.

Bread the pork chops by dipping each into the egg mixture, then coating with the flour mixture, pressing the flour into the pork chop. Set aside on a cookie sheet lined with parchment paper.

Once all pork chops are breaded, check the oil temperature (should be around 350 degrees) by dropping in a little flour; if it fries but doesn't burn, it's ready.

Add the pork chops to the hot oil, ensuring they are not touching to avoid steaming. Cook for 3 to 3.5 minutes per side until golden brown.

After frying, set the pork chops on a sheet tray with a rack to drain excess oil.

To make the pan gravy, drain most of the frying oil, leaving 2 tablespoons in the pan. Add the shallots and garlic, cooking for 30 seconds to 1 minute.

Stir in 2 tablespoons of all-purpose flour to create a roux, then pour in 2 cups of beef stock. Mix until thickened, seasoning with salt and fresh-cracked black pepper.

Plate the pork chops with creamy mashed potatoes and slow-cooked green beans, topping with the pan gravy and garnishing with fresh chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens