chicken fried pork chops recipe

Written ByJenny Smyth Posted on
chicken fried pork chops recipe
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The Best chicken fried pork chops recipe

I’m so excited to share with you one of my family’s favorite recipes – chicken fried pork chops! This dish has been a staple in our household for years, and it never fails to impress. The combination of crispy fried exterior and juicy pork interior is absolute perfection.

I love how easy it is to make, and how versatile it is for any occasion. Whether we’re having a casual weeknight dinner or a special occasion like Thanksgiving, chicken fried pork chops are always a hit with my family. My kids can’t get enough of the crunchy coating, and my husband loves the tender meat.

And let’s not forget about the leftovers – this recipe makes perfect reheatable meals for the next day or two. I’ve even started serving it at family gatherings and potlucks, where it’s always the first thing to disappear. The best part?

It’s actually pretty healthy, considering all the deliciousness involved! With lean pork and a light coating of flour, this dish is an excellent choice for those looking for a satisfying yet guilt-free meal option. Plus, it’s incredibly easy to customize with your favorite seasonings and herbs.

My personal favorite way to serve these is with some roasted veggies on the side, but feel free to get creative and add your own twist.

Chicken Fried Pork Chops

Chicken Fried Pork Chops

4.6 from 738 votes

Tender pork chops are coated in a seasoned flour mixture and pan-fried until golden and crispy. This Southern-style dish is served with a creamy white gravy for a comforting meal.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pork Chops

4 boneless pork chops, about 1/2 inch thick
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional)
2 large eggs
1/4 cup milk
Vegetable oil for frying

For the Gravy

2 tablespoons reserved pan drippings
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1/2 teaspoon salt
1/4 teaspoon black pepper

👨‍🍳Directions

1Place a pork chop between two sheets of plastic wrap and pound with a meat mallet to an even 1/4-inch thickness.
2Repeat with remaining chops.
3Season both sides of each chop with salt and pepper.
4In a shallow dish, combine flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne.
5In another shallow dish, whisk together eggs and milk until smooth.
6Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
7Dredge each pork chop in the flour mixture, then dip in the egg mixture, and finally coat again in the flour mixture, pressing lightly to adhere.
8Carefully place 2 pork chops in the hot oil and cook until golden brown, about 3 to 4 minutes per side.
9The internal temperature should reach 145°F.
10Transfer to a paper towel-lined plate and repeat with remaining chops.
11Pour off all but 2 tablespoons of the pan drippings, leaving the browned bits in the skillet.
12Reduce heat to medium, whisk in the flour, and cook for 1 minute until the mixture is bubbly and golden.
13Gradually whisk in the milk, salt, and pepper.
14Cook, stirring constantly, until the gravy thickens and comes to a simmer, about 3 to 4 minutes.
15Adjust seasoning to taste.
16Serve the gravy over the pork chops immediately.

🔧Equipment

Large skillet
Shallow dishes for dredging
Whisk
Tongs
Paper towels
Plate

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 6g❤️Cholesterol: 120mg🧂Sodium: 800mg🌾Total Carbs: 30g🥦Dietary Fiber: 1g🍬Sugars: 4g🥩Protein: 32g

📝Notes

For extra crispiness, let the breaded chops rest for 5 minutes before frying. If the gravy becomes too thick, thin with a little more milk.

Watch Video Of How Chicken Fried Pork Chops Works

To store leftover chicken fried pork chops, let them cool completely and place them in an airtight container in the refrigerator for up to 3 days. For reheating, put them on a baking sheet in a 350 degree oven for about 10 minutes to bring back the crispiness, or use an air fryer at 375 degrees for 5 minutes.

Avoid microwaving because it makes the coating soggy. These pork chops are great for family gatherings because you can make a big batch and serve them with mashed potatoes, coleslaw, or green beans.

They also work well for meal prep since you can reheat them easily and they still taste delicious. I always make extra because they are just as good the next day for lunch or a quick dinner.

❓ Frequently Asked Questions About Chicken Fried Pork Chops

1. What is the best cut of pork for chicken fried pork chops?

Boneless pork loin chops or center cut chops work best because they are tender and cook quickly. Look for chops about half an inch thick so they fry evenly without getting tough.

2. Can I use a different coating instead of flour?

Yes, you can use a mix of flour and cornstarch for extra crispiness. Some people add breadcrumbs or panko for a crunchier texture, but the classic recipe uses seasoned flour.

3. How do I keep the coating from falling off?

Pat the pork chops dry before coating and let them rest for 5 minutes after breading. Also, make sure the oil is hot enough around 350 degrees Fahrenheit before adding the chops.

4. What oil is best for frying these pork chops?

Vegetable oil, canola oil, or peanut oil work well because they have a high smoke point. Avoid olive oil as it can burn and give a bitter taste.

5. Can I make chicken fried pork chops in the oven instead of frying?

Yes, you can bake them at 400 degrees Fahrenheit on a greased baking sheet for about 15 to 20 minutes. Spray the chops with cooking spray to help them brown and crisp.

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