Description
Hearty homemade breaded pork chops and gravy deliver classic comfort on a plate. Southern-style cooking brings crispy meat and rich sauce together for a satisfying meal you’ll crave repeatedly.
Ingredients
Scale
- 4 pork chops (boneless or bone-in, about 1-inch thick)
- 2 large eggs, beaten
- 1 cup (125g) all-purpose flour
- 1 cup (120g) breadcrumbs or panko
- 2 cups (480 ml) chicken or pork stock
- ½ cup (120 ml) heavy cream or whole milk
- ¼ cup (60 ml) vegetable oil (for frying)
- 2 tbsps unsalted butter
- 2 tbsps all-purpose flour
- 1 tsp garlic powder
- ½ tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- Salt and pepper to taste
Instructions
- Preparation: Pat pork chops completely dry with kitchen towels to create an optimal surface for breading adhesion.
- Breading Setup: Arrange three shallow dishes – first with seasoned flour (garlic powder, onion powder, paprika), second with whisked eggs, and third with breadcrumbs/panko for comprehensive coating technique.
- Initial Coating: Dredge each pork chop in seasoned flour, shaking off excess to ensure a thin, even layer that will help egg mixture adhere perfectly.
- Egg Dipping: Thoroughly coat flour-dusted chops in whisked eggs, allowing complete coverage to help breadcrumbs stick seamlessly.
- Crumb Application: Carefully press breadcrumbs onto egg-coated chops, ensuring full and uniform coverage for a crispy golden exterior.
- Resting Phase: Let breaded pork chops rest for a few minutes, allowing coating to set and bond, which prevents separation during cooking.
- Cooking Process: Heat skillet with oil to medium-high temperature, carefully placing breaded chops and cooking until golden brown and internal temperature reaches 145°F, approximately 4-5 minutes per side.
- Gravy Preparation: While chops rest, use pan drippings to create a rich gravy by whisking in flour, slowly adding broth, and simmering until thickened and smooth.
Notes
- Dry Thoroughly: Excess moisture prevents crispy breading, so pat pork chops completely dry with paper towels before coating.
- Layer Carefully: Build breading in deliberate stages – flour first, then egg wash, then breadcrumbs – to guarantee maximum coating adherence and texture.
- Rest Before Cooking: Allow breaded chops to sit for 10-15 minutes at room temperature, enabling breading to bond securely and reduce potential separation during frying.
- Temperature Control: Use medium-high heat when pan-frying to achieve golden brown exterior without burning breading, keeping internal meat juicy and tender.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 500
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 100 mg