Pan fried boneless pork chops with gravy

Fried pork chops and gravy is delicious anytime!

There is nothing any better than fried pork chops and gravy with mashed potatoes.  Just add another vegetable, bread and salad for a great meal anytime.  This is definitely a favorite meal at my house.

Ingredients for fried pork chops and gravy

5 or 6 center cut pork chops (about 3 lbs.)

1 cup flour

1/2 teaspoon black pepper

1/2 teaspoon salt

1/2 teaspoon garlic powder

3 to 4 tablespoons oil for frying or bacon drippings

2 1/2 cups water

1/2 cup milk

Put your cup of flour in a shallow pan and whisk in black pepper, salt and garlic powder.  Dredge the pork chops in the flour until fully covered on both sides.  Heat oil in a large skillet.  Brown chops on both sides, turn down heat, cover your skillet and let cook for about 15 minutes until chops are thoroughly cooked.   Remove chops from pan, place on plate and cover to keep warm.  Make sure you have at least 1/4 cup of drippings in the pan (can add more oil, if needed) Add enough flour to make a roux or paste (I use any leftover flour from dredging plus more if needed).  Cook and stir until flour is browned.  Add water and milk. Bring to boil and cook to desired thickness for gravy.  Makes about 2 1/2 cups gravy. Serve over chops, potatoes, rice, etc.   Enjoy!

Note:  You can return chops to the gravy and simmer for 10 to 15 minutes covered if you want to serve it this way.  I like doing the gravy separate as some people don’t like gravy on their pork chops.

There is nothing any better than fried pork chops and gravy with mashed potatoes. Just add another vegetable, bread and salad for a great meal anytime. 

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Main Course

Cuisine: American, southern

Keyword: fried pork chops, fried pork chops with gravy

Servings: 6 pork chops

• 5 or 6 center cut pork chops about 3 lbs.
• 1 cup flour
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 3 to 4 tablespoons oil for frying or bacon drippings
• 2 1/2 cups water
• 1/2 cup milk

• Put your cup of flour in a shallow pan and whisk in black pepper, salt and garlic powder. Dredge the pork chops in the flour until fully covered on both sides. Heat oil in a large skillet. Brown chops on both sides, turn down heat, cover your skillet and let cook for about 15 minutes until chops are thoroughly cooked. Remove chops from pan, place on plate and cover to keep warm.

• Make sure you have at least 1/4 cup of drippings in the pan (can add more oil, if needed) Add enough flour to make a roux or paste (I use any leftover flour from dredging plus more if needed). Cook and stir until flour is browned. Add water and milk. Bring to boil and cook to desired thickness for gravy. Makes about 2 1/2 cups gravy. Serve over chops, potatoes, rice, etc.

You can return chops to the gravy and simmer for 10 to 15 minutes covered if you want to serve it this way. I like doing the gravy separate as some people don’t like gravy on their pork chops.

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