Pan Fried Pork Chops with Gravy
Ingredients
- 4 – 6 bone-in center cut pork chops
- Salt and pepper, to taste
- 1 cup buttermilk (or 1 c. milk mixed with 1 t. vinegar)
- 2 cup flour
- 1 1/2 tsp paprika
- 1 tsp garlic powder
- 3 tbsp butter
- Oil for frying
- 2 1/2 cup chicken stock
Instructions
- Season the pork chops on both sides with salt and pepper to taste. Dip chops in buttermilk
- 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.
- 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.
- 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.
Notes
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.