Pan Fried Pork Chops with Gravy

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I taught myself a very important lesson in the kitchen the other day – not all culinary skills are inborn. Sometimes, you have to really practice at something to get it just right. And sometimes, if you don’t practice first, you just might end up with a total flop.

These Pan Fried Pork Chops with Gravy are my case in point. We don’t eat pork chops a lot – probably once a month or so. My methods for making them are fairly limited and always involve the oven. But I decided that I could figure out how to pan fry a pork chop. I mean, it’s a piece of cake with a chicken breast, how much harder could it be with a pork chop? Right?

Wrong…at least for me! I prepared the pork chops in a way that I just knew would be good. I heated some oil and butter in a large skillet and tossed in the pork chops. They smelled wonderful. They looked beautiful. I transferred them to the oven to stay warm while I made a gravy from the pan drippings. Everything was going perfectly.

Then we sat down to eat. My husband was cutting up a pork chop for one of the kids while I was holding the baby. A flash of pink caught my eye. I told him to wait and let me see that pork. Sure enough, it was bright pink and raw in the middle. What a mess! We ended up tossing all the chops in the microwave until I was satisfied with their color.

I definitely learned a few things that night, not the least of which is that I definitely need to buy a meat thermometer! I think I’ve figured out how to pan fry the pork chops so that they are fully cooked. Having a meat thermometer to test with would definitely be helpful though. So for those of you that do have a meat thermometer, this recipe should be a piece of cake!

Pan Fried Pork Chops with Gravy

  • 4 – 6 bone-in center cut pork chops
  • Salt and pepper, to taste
  • 1 c. buttermilk (or 1 c. milk mixed with 1 t. vinegar)
  • 2 c. flour
  • 1 1/2 t. paprika
  • 1 t. garlic powder
  • 3 T. butter
  • Oil for frying
  • 2 1/2 c. chicken stock

1. Season the pork chops on both sides with salt and pepper to taste. Dip chops in buttermilk.

2. In a shallow dish, combine flour, paprika, garlic powder and a little salt and pepper to taste. Meanwhile, heat butter and oil in a large skillet over medium high heat. Dredge buttermilk-coated pork chops in the flour. Add to the hot skillet.

3. Cook chops until FULLY COOKED (internal temperature of 160 degrees) and golden brown outside, about 5-8 minutes per side. If the breading starts to get too brown before the pork is fully cooked, turn heat down a bit and cover the skillet, letting the chops cook an additional 5 minutes or so.

4. Remove chops from skillet and keep warm. Pour out all but 1/3 c. of the pan drippings. Measure out 1/3 c. of the dredging flour mixture. Whisk into the drippings in the skillet and cook for 2-3 minutes, scraping off the bottom of the skillet while stirring. Slowly pour in chicken stock and bring to a boil. Simmer until thickened to desired gravy consistency. Serve with pork chops.

If undercooked pork scares you and you don’t want to risk it, you could also brown the pork chops in the skillet and then finish cooking in the oven.

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Comments

  1. Liz says:

    I do pan fried pork chops all the time. I too have a hard time with pork. My secrets are to buy the thin boneless chops and after browning let them rest for awhile so that the middle cooks through.

    I can’t wait to try this recipe!

  2. Kia says:

    I am a Northerner married to a Southern man and I cannot make gravy to save my life, but I can make yours and he was very happy! Thank you for posting this!

  3. kals says:

    i did it my way, this is too much moving the chops out and then back in and separating all ingred

  4. Jamie lee says:

    Loved this recipe! Thanks for sharing! I added some milk to the gravy and it was delicious!

  5. dude who doesnt like kals says:

    if you didnt use this recipe then why the hell did you even comment on it you self obsessed bitch..

  6. WFO says:

    Dude,

    Get some manners, it’s only cooking.
    Grow a pair, or at least use them to reproduce?
    Great recipe.

  7. Chefdbledos says:

    Absolutely hilarious to me that people still believe in tainted pork…

    People….you can, and SHOULD, eat pork at med-rare to med. You’re ruining the meat otherwise. You’re just as likely to get foodborne illnesses from beef if not cooked all the way through.

    Regardless, DO NOT…I REPEAT….DO NOT eat corn fed mass-produced meat of any kind. No matter how much you cook it you’ll still get sick if it has e.coli.

    Watch “Food Inc.” for it to be easily explained.

    • spitinsoup says:

      I am a formally trained chef and I agree with Chefbledos above. I typically prefer pan fried chops at med well but with a roast I always cook to med rare. 160 degree will give you a dry chop – don’t forget, it will carry over cook another 10 degrees or so after you remove from heat. If you *must* cook to well, at least remove from heat at 140 and not over that.

  8. Jennifer says:

    I make pan fried pork chops too, but I cut the pork chops into bite size pieces so that they will cook quick. And since my daughter is very picky about her meat, the fact that they look like chicken nuggets helps her to want to eat them!

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