Crispy and oh-so-juicy, these breaded pork chops and gravy are ready in under 30 minutes for the perfect easy weeknight dinner! You’ll love how the flavorful crust locks in all the moisture, while the pan drippings create the best gravy to pour over the top.
Why We Love These Breaded Pork Chops and Gravy
Y’all know how much we love fried pork chops around here! This breaded pork chop recipe was passed down to us by close friends back when we lived in Texas, and it quickly became a family favorite. We’ve been making them for years and years, and they never disappoint! The crispy coating paired with that rich, pan-dripping gravy is comfort food at its finest. Here’s why we know you are going to love this recipe too:
- Crispy and Juicy: Frying the pork chops in a hot skillet ensures a crispy crust and locks in all the moisture, making each bite tender and flavorful.
- Easy, One-Pan Meal: Both the pork chops and the gravy are ready in just 20 minutes. Cooked in the same skillet, it is also an easy cleanup!
- Homemade Gravy: The rich, flavorful gravy made from the pan drippings is the perfect companion to serve on top of your crispy pork chops.
- Simple Ingredients: These breaded pork chops are a budget friendly meal made with a few simple ingredients that you likely already have on hand!
Looking for more ways to prepare your pork chops? Try our favorite juicy baked pork chops, easy crockpot Hawaiian pork chops, or smothered pork chops with mushroom gravy!
Key Ingredients
Below you will find helpful notes for key ingredients used to make this breaded pork chops recipe. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Pork Chops: We always use boneless pork chops, about 1/2 an inch thick. If your pork chops are too thick, the outside will fry sooner than the inside can cook.
- Seasonings: You can always adjust the seasonings per your tastes, but we like to use a combination of garlic powder, paprika, onion powder, salt and freshly ground black pepper.
- Avocado Oil: We like to use avocado oil because it has a high smoke point and won’t burn. You could also use vegetable oil or canola oil, but we do not recommend olive oil for frying!
How to Make Breaded Pork Chops and Gravy
This easy dinner recipe comes together with just a few simple steps in under 30 minutes! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions.
- Prepare your ingredients: Whisk together the flour and seasonings in a shallow bowl. Whisk the egg in a second shallow bowl. Pat the pork chops dry with paper towels.
- Dredge the pork chops: Coat the pork chops with the flour mixture, covering both sides. Then, place each pork chop, one at a time, into the egg wash coating both sides, then immediately back into the flour. This will ensure a nice thick coating!
- Cook the pork chops: Heat your pan with oil until good and hot. Place the pork chops into the skillet and cook for 3 to 4 minutes. Using tongs, flip the pork chops and continue cooking, until pork chops are cooked through, and a meat thermometer reaches 145°F.
- Make a roux: Lower the heat to medium-low. Melt the butter, then whisk in the flour stirring constantly for about 1 minute.
- Add the broth: Whisk the broth into the roux, cooking and constantly stirring, until the gravy starts to thicken. Add the sage, then season to taste with the salt and pepper. Serve your crispy pork chops immediately topped with the rich and savory pork chop gravy!
Cook’s Tips and Variations
- Ensure Crispy Coating: Right before frying, rub a little more flour on each chop. The pork chops will absorb the flour slightly making the coating look slightly wet. So right before adding the chops to the skillet, we like to rub a little more flour to all sides.
- Let Them Rest: After frying, let the pork chops rest for about 5 minutes before serving. This helps the juices redistribute, keeping the chops tender and juicy.
- Gravy Variations: Add a splash of white wine, heavy cream, or freshly minced herbs to the gravy for more fun flavors. You can also stir in some sautéed mushrooms or onions!
- Use The Crockpot: If you prefer to make your pork chops and gravy in the slow cooker, we recommend skipping frying them as they will get soggy. Instead, try our recipe for crock pot pork chops and gravy!
Storing and Reheating
- Store: Transfer any cooled leftover pork chops and gravy to separate airtight containers and store in the fridge for up to 4 days. Reheat in the oven at 350°F for 10 to 12 minutes to keep the coating crispy.
- Reheat: We highly recommend reheating the pork chops in your air fryer to make them as crispy as possible. Air fry them at 375°F for about 3 minutes, until crispy and warmed through. Reheat the gravy on the stovetop or microwave, adding a little broth or cream, if it becomes too thick.
Yield: 4 servings
Breaded Pork Chops and Gravy
Crispy and oh-so-juicy, these breaded pork chops and gravy, made with pan drippings, are ready in 20 minutes for an easy weeknight dinner!
Ingredients
- 4 boneless pork chops, about 1/2 inch thick
- ¼ cup avocado oil, enough to coat the bottom of the skillet
- ½ cup all-purpose flour
- 2 teaspoons corn starch
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 large egg
Gravy
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- ½ teaspoon rubbed or dried sage, or 1 teaspoon minced fresh sage
- salt and pepper, to taste
Instructions
- Use a paper towel to pat the pork chops dry and set them aside. Whisk together the flour, garlic powder, paprika, onion powder, salt and pepper in a medium size shallow bowl. In a separate shallow bowl whisk the egg.
- Dredge the pork chops through the flour covering both sides. Then place each pork chop, one at a time, into the egg wash coating both sides. Dredge each egg washed pork chop back through the flour, making sure to fully coat both sides. To help the flour coating stick to the pork chops lightly dust the plate/tray with flour then let the chops rest on the flour coated tray before frying. If needed add a little more flour with your hands before placing it in the skillet.
- Heat a large cast iron skillet, or heavy bottomed skillet, over medium-high heat until good and hot. Add the oil and let it heat up. It is important to make sure the oil is hot to get a good crust on your pork chops. Drop a little flour into your oil, if it sizzles, it’s ready.
- Once the oil is hot, carefully place the pork chops into the skillet and cook for 3 to 4 minutes. Using tongs, carefully flip the pork chops and continue cooking for 3 to 4 minutes, until pork chops are cooked through, and an instant-read meat thermometer reaches 145°F. You want the pork chops to have a nice deep golden brown color. To prevent sticking, slightly wiggle the chops with a fork or tongs after about a minute or two in the oil.
- Allow the pork chops to rest for 5 minutes, this will let them become tender and more juicy, then serve immediately! If making gravy with the pan drippings, make it now while the pork chops rest!
Make The Gravy
- After removing the pork chops, turn the heat down to medium-low. If there is excess grease use a spoon to remove all but 2 tablespoons of grease.
- Add the butter and let it melt, then whisk in the flour whisking constantly for about 1 minute. Pour the broth into the skillet, cooking and constantly stirring for about 5 minutes, until the gravy starts to thicken.
- Season with the sage, then season to taste with the salt and pepper. Remember the gravy will thicken more once removed from the heat. If gravy gets too thick, stir in 1 to 2 tablespoons of broth at a time, until the desired consistency you prefer is reached.
Notes
Store: Transfer any cooled leftover pork chops and gravy to separate airtight containers and store in the fridge for up to 4 days. Reheat in the oven at 350°F for 10-12 minutes to keep the coating crispy.
Reheat: We highly recommend reheating the pork chops in your air fryer to make them as crispy as possible. Air fry them at 375°F for about 3 minutes, until crispy and warmed through. Reheat the gravy on the stovetop or microwave, adding a little broth or cream, if it becomes too thick.
Nutrition
Serving: 1 serving, Calories: 483kcal, Carbohydrates: 17g, Protein: 34g, Fat: 30g, Saturated Fat: 9g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 16g, Trans Fat: 0.3g, Cholesterol: 154mg, Sodium: 855mg, Potassium: 587mg, Fiber: 1g, Sugar: 1g, Vitamin A: 499IU, Vitamin C: 0.1mg, Calcium: 30mg, Iron: 2mg
