Southern Fried Pork Chops with Country Gravy

If homemade, from scratch, down-home comfort food is not for you. Then read no further.

This is NOT going to be a very popular post. But I’m not out to win any “popularity contest”. Never have been. Never will compromise myself to, either.


Seasoned Flour Mix:

1/2 cup flour

1 tsp. garlic salt

1 tsp. coarse ground black pepper

1/2 tsp. paprika

1/2 tsp. garlic powder

1/4 regular table salt

1/4 tsp. creole seasoning (I use Cajun's Choice)

1/4 tsp. ground rosemary

1/4 tsp. poultry seasoning

1/8 tsp. onion powder

Rest of Ingredients for Chops:

2 thick-cut bone-in pork chops, approx. 1" thick and 1 lb. each, trimmed of fat if desired

2 Tb. butter plus 2 Tbl. vegetable oil for frying, melted together

1 onion, halved and sliced about 1/2" thick

For Gravy:

¼ cup pan drippings with bits on bottom of pan

¼ cup (4 Tbl.) butter

*rest of seasoned flour from above

1 cup chicken broth

2½ cups milk, whole or 2%

½ Tbl. sour cream


For Chops:

Preheat oven to 350º.

In pie plate, stir together well the Seasoned Flour Mixture, coat both sides and edges of chops well, set chops aside to rest. SAVE SEASONED FLOUR. (*This is what you will use for the gravy later!)

In frying pan, heat together butter and oil over heat that is in-between medium-high and medium until hot and melted.

Add well-coated chops and fry for about 5 minutes on side one until golden browned. Turn, lower heat to medium if needed and fry second side for about 4 minutes. Remove pan from heat.

Lift one chop and place half of onions underneath. Do the same with the other chop adding rest of onions. (*Or you can remove them to a plate if that is easier, then put them back in over the onions.)

Pop into preheated oven and bake until done, about 25 minutes. (*This depends on thickness, yours may take less time). Remove chops to rest onto an oven-safe platter and place into cooled-down oven that is now set on low while you make the gravy.

For Gravy:

To pan that you cooked the chops in, add butter to 1/4 cup of the pan drippings plus all of the onions and melt over medium heat.

Whisk in flour until smooth and no lumps. Whisk or stir for 5 minutes to cook out raw flour taste. Do not brown, adjust heat if needed.

Add the broth and milk into a glass measuring pitcher, and slowly pour it into the flour mixture, whisking constantly, to keep lumps from forming.

Bring to a boil, stirring, reduce heat and simmer until thickened, stirring as needed. About 7 - 10 minutes.

Remove from heat and stir or whisk in ½ Tbl. sour cream well, until creamy and no tiny lumps remain. Check seasonings and add to taste. I add 1/2 tsp. more each salt and pepper for us.

Ladle over pork chops and pour rest into a gravy boat and serve hot, garnished with more pepper if desired, to serve over mashed potatoes.


These chops are quite large and are what you would expect to receive at a nice restaurant or famous diner, which would have you bringing home a "doggie bag" and make for wonderful leftovers! 1 chop is actually 2 servings. (*3 for those of us with smaller appetites!) So this recipe goes much further than you'd think.

*For single-serving sizes, just use smaller, thinner pork chops and decrease the times accordingly. Do not overcook chops, though.

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