Mom’s Country Fried Pork Chops

Crispy, golden pork chops with a simple, comforting homemade gravy

This is one of those meals that instantly takes me back to my mom’s kitchen. She made these country fried pork chops often, and they were always something special. The pork chops were crispy and golden-brown on the outside, tender and juicy on the inside, and always smothered in a rich, creamy gravy that tasted just as good as the chops themselves.

The simple drippings left in the skillet were all it took to create a rich, comforting sauce that poured beautifully over the pork chops and tasted so good. This is the kind of no-frills, old-fashioned cooking that fed families well and stretched every dollar.

Served with mashed potatoes, biscuits or a slice of homemade bread, this dish is pure comfort food and a reminder that some of the best meals come from simple ingredients and loving hands.

 Ingredients:

4 bone-in pork chops

1 c. buttermilk

1 c. flour

1 tsp. salt

1/2 tsp. black pepper

1/2 tsp. paprika

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 c. vegetable oil (see notes)

 

For the Gravy:

2 Tbs. flour

1 1/2 c. milk

1/2 tsp. salt

1/2 tsp. black pepper 

Instructions:

Place the pork chops in a shallow dish and pour the buttermilk over them, turning to coat both sides. Let them sit for about 30 minutes to help tenderize the meat.

In a separate shallow dish, combine the flour, salt, pepper, paprika, garlic powder, and onion powder.

Heat the vegetable oil in a large cast iron skillet over medium heat until hot.

Remove each pork chop from the buttermilk, allowing the excess to drip off, then dredge in the seasoned flour mixture, shaking off any extra.

Carefully place the pork chops into the skillet and fry for 4–5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F. Transfer the pork chops to a paper towel-lined plate while you make the gravy.

For the Gravy 

In the same skillet, there should be at least 2 tablespoons of fat left from frying the pork chops. Add the butter if needed and keep the heat at medium.

Sprinkle in the flour and stir continuously for about 1 minute to cook out the raw flour taste.

Slowly pour in the milk, whisking constantly to keep the gravy smooth. Continue cooking until thickened, then season with salt and pepper to taste.

Pour the gravy into a serving bowl.  Serve the warm gravy over the top of the Country Fried Pork Chops.

Notes:  

Instead of using all vegetable oil, you can fry the pork chops in half oil and half butter, or bacon grease, just as many home cooks did.

Serve with mashed potatoes, biscuits, green beans, or corn for a classic comfort-food meal.