Country Fried Pork Chops Recipe

Country fried pork chops are a hearty, comforting dish that combines tender, juicy pork chops with a crispy, golden-brown coating. They are pan-fried to perfection, then served with a rich and flavorful gravy that’s the perfect accompaniment. This Southern-inspired meal is easy to make, and it's a great option when you're craving something indulgent, yet simple. Serve these crispy pork chops with mashed potatoes, collard greens, or biscuits for the ultimate comfort food experience.

Let’s dive into how to make this delicious Country Fried Pork Chops recipe step-by-step, complete with tips for frying and serving.

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What Are Country Fried Pork Chops?

Country fried pork chops are thin-cut pork chops that are dredged in a seasoned flour mixture, then pan-fried until crispy and golden. They are typically served with gravy made from the flavorful drippings left in the pan after frying. Country-fried pork chops are similar to chicken-fried steak or chicken-fried chicken, which are popular Southern comfort dishes, but with pork chops as the star. The result is a crispy, tender, and flavorful dish that’s incredibly satisfying.

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Ingredients List for Country Fried Pork Chops

For the pork chops:

• 4 bone-in or boneless pork chops (about ½-inch thick)
• 1 cup all-purpose flour (for dredging)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika (optional, for extra flavor)
• ½ teaspoon ground black pepper
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper (optional, for a bit of heat)
• 2 large eggs
• ¼ cup milk
• Vegetable oil or canola oil (for frying, about ¼ inch deep in the skillet)

For the gravy:

• 2 tablespoons flour (leftover from dredging)
• 1 ½ cups whole milk (or heavy cream for a richer gravy)
• Salt and pepper to taste
• 1 tablespoon butter (optional, for extra richness)

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Ingredients List for Serving Suggestions

To complement the country-fried pork chops, serve them with classic Southern sides:

• Mashed potatoes – A creamy side to soak up all the delicious gravy.
• Collard greens – For a healthy and flavorful green vegetable option.
• Buttermilk biscuits – Perfect for sopping up extra gravy.
• Cornbread – Another great option for serving alongside the pork chops.

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Substitutions and Variations

Country fried pork chops are adaptable and can be customized to suit your preferences. Here are a few substitution ideas and variations:

• Pork chop cuts: You can use bone-in or boneless pork chops. Bone-in chops tend to be juicier, but boneless chops are quicker to cook and easier to eat.
• Spice it up: Add more cayenne pepper or even some hot sauce to the egg mixture for extra heat.
• Different breading: For extra crunch, you can replace part of the flour with panko breadcrumbs or crushed saltine crackers.
• Gluten-free: Use a gluten-free flour blend for dredging to make this recipe gluten-free.
• Creamy or brown gravy: While the traditional version is served with creamy white gravy, you can also make a brown gravy using beef broth instead of milk for a different flavor profile.

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Step-by-Step Cooking Instructions

1. Prepare the pork chops
If your pork chops are thick, use a meat mallet to pound them out to about ½-inch thickness for quicker and more even cooking. Pat the pork chops dry with paper towels, then season both sides with salt and pepper.

2. Prepare the dredging station
In one shallow dish, whisk together the flour, garlic powder, onion powder, paprika, black pepper, salt, and cayenne pepper (if using). In a second shallow dish, whisk together the eggs and milk.

3. Dredge the pork chops
One at a time, dip each pork chop into the flour mixture, making sure to coat both sides. Shake off any excess flour, then dip the pork chop into the egg mixture. Let the excess egg drip off, then return the pork chop to the flour mixture for a second coating, pressing the flour into the pork chop to ensure it sticks well.

4. Heat the oil
In a large cast-iron skillet or heavy-bottomed frying pan, heat about ¼ inch of vegetable oil over medium-high heat. The oil is ready when it reaches 350°F, or when a small pinch of flour sizzles when dropped in.

5. Fry the pork chops
Carefully place the dredged pork chops into the hot oil. Fry for about 3-4 minutes on each side, or until the pork chops are golden brown and crispy on the outside and cooked through on the inside. The internal temperature should reach 145°F (63°C). Transfer the cooked pork chops to a plate lined with paper towels to drain excess oil.

6. Make the gravy
After frying the pork chops, pour off most of the oil, leaving about 2 tablespoons in the skillet along with any crispy bits. Reduce the heat to medium-low. Sprinkle the leftover dredging flour into the skillet and stir to combine with the oil. Cook for 1-2 minutes to cook out the raw flour taste. Slowly whisk in the milk, stirring constantly to prevent lumps. Let the gravy simmer for 3-4 minutes, or until it thickens to your desired consistency. Season with salt and pepper to taste, and stir in 1 tablespoon of butter for extra creaminess, if desired.

7. Serve
Serve the country fried pork chops hot, with a generous drizzle of gravy over the top. Pair with mashed potatoes, greens, or your favorite Southern sides, and enjoy!

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How to Cook Country Fried Pork Chops: A Step-by-Step Guide

Cooking country fried pork chops requires a few key steps to ensure crispy, golden pork chops and a rich, flavorful gravy:

1. Season and dredge thoroughly: Season both the pork chops and the dredging flour for maximum flavor. Double dredging the pork chops (flour-egg-flour) ensures a thick, crispy coating.
2. Use a heavy skillet: A cast-iron skillet is perfect for frying pork chops because it retains heat well, ensuring even frying.
3. Fry in batches: Avoid overcrowding the pan, as this can lower the oil temperature and make the pork chops soggy instead of crispy. Fry in batches if necessary.
4. Gravy technique: After frying, use the pan drippings to make a rich, flavorful gravy. Stir constantly to avoid lumps, and cook the flour mixture long enough to develop flavor before adding the milk.

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Common Mistakes to Avoid

• Not seasoning enough: Make sure to season both the pork chops and the flour mixture generously. Underseasoned pork chops can be bland.
• Overcooking the pork chops: Thin pork chops cook quickly. Keep an eye on the cooking time to avoid overcooking, which can lead to dry chops. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).
• Skipping the double dredge: For extra crunch, don’t skip the second coating of flour after dipping in the egg mixture. This helps the coating stick and gives you that crispy exterior.
• Burning the gravy: After frying, lower the heat before making the gravy to avoid burning the flour. Stir constantly to prevent lumps.

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Serving and Presentation Tips

The presentation of country fried pork chops is all about hearty, comforting Southern food. Here’s how to serve it in style:

1. Serve with classic Southern sides: Pair the pork chops with mashed potatoes, collard greens, biscuits, or cornbread to complete the meal.
2. Top with fresh herbs: Add a sprinkle of fresh parsley or thyme for a pop of color and a touch of freshness to balance the rich flavors.
3. Gravy on the side: Serve extra gravy in a small gravy boat so guests can drizzle it over their pork chops, mashed potatoes, or biscuits as they please.

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How to Serve Country Fried Pork Chops

Country fried pork chops are best served hot and crispy, smothered with gravy and accompanied by hearty side dishes. Here are a few serving ideas:

• On a bed of mashed potatoes: Serve the pork chops over a mound of creamy mashed potatoes with gravy poured over both.
• With biscuits: Pair the pork chops with fluffy buttermilk biscuits and a side of country-style green beans.
• As part of a Southern feast: Include these pork chops in a larger spread with fried okra, mac and cheese, and cornbread for a true Southern meal.

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Presentation Ideas for Country Fried Pork Chops

Elevate the presentation of your country fried pork chops with these ideas:

• Family-style serving: Arrange the pork chops on a large platter with gravy in the center. Garnish with fresh herbs and serve with mashed potatoes and sides in separate dishes for a comforting, family-style meal.
• Rustic skillet presentation: Serve the pork chops directly from the cast-iron skillet for a rustic, farmhouse presentation. Add a sprig of rosemary or thyme for garnish.
• Individual plates: Serve each pork chop on its own plate with a scoop of mashed potatoes and a generous drizzle of gravy. Add a slice of cornbread or a biscuit on the side.

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Country Fried Pork Chops Recipe Tips

• Tenderize thick pork chops: If you’re using thicker pork chops, use a meat mallet to pound them out to about ½-inch thickness for more even cooking and a tender texture.
• Let the coating set: After dredging the pork chops, let them rest for 5 minutes before frying. This helps the coating stick better during frying.
• Gravy consistency: If your gravy is too thick, add a splash of milk to thin it out. If it’s too thin, let it simmer a bit longer to thicken.

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Frequently Asked Questions (FAQs)

1. Can I make country fried pork chops ahead of time?
   It’s best to serve country fried pork chops fresh for maximum crispiness. However, you can keep them warm in the oven (set to 200°F) while frying the rest of the batch.
2. Can I use boneless pork chops?
   Yes, boneless pork chops work well for this recipe. Just be sure to adjust the cooking time, as they cook a little faster than bone-in chops.
3. How do I store leftovers?
   Store leftover pork chops in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F to maintain some crispiness.
4. Can I use a different meat?
   Yes! You can use chicken breasts or thighs for a country-fried chicken variation. The process is the same—just adjust cooking times as needed.

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Conclusion

Country fried pork chops are the epitome of Southern comfort food. With their golden, crispy coating and tender, juicy pork, topped with rich, creamy gravy, they’re sure to be a hit at any dinner table. Whether you're making them for a special weekend meal or a satisfying weeknight dinner, this recipe is a crowd-pleaser that will leave everyone asking for seconds. Pair it with mashed potatoes, collard greens, or biscuits for the ultimate Southern feast!

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