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Delicious Southern Fried Pork Chops With Gravy

Southern Fried Pork Chops And Gravy made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 4 bone-in pork chops about ¾ inch thick
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ cup chicken broth
  • 2 tablespoons butter

Method
 

  1. Start by marinating the pork chops in buttermilk for at least 1 hour, or overnight if possible.
  2. Combine flour, salt, black pepper, garlic powder, and onion powder in a shallow dish to create the breading mix.
  3. Heat a large skillet over medium heat and add enough vegetable oil to cover the bottom.
  4. Remove the pork chops from the buttermilk, allowing excess to drip off, and dredge in the seasoned flour until coated evenly.
  5. Once the oil is hot, add the pork chops carefully into the skillet without overcrowding, frying for about 4-5 minutes on each side until golden brown.
  6. Remove the pork chops from the skillet and set them aside on a plate lined with paper towels to drain excess oil.
  7. In the same skillet, melt butter over medium heat, scraping up any browned bits from the bottom of the pan to incorporate into the gravy.
  8. Stir in the flour, cooking for about 1-2 minutes to form a roux, then gradually whisk in the chicken broth to create a smooth gravy.
  9. Season the gravy with salt and pepper to taste, then remove from the heat once it reaches the desired thickness.
  10. Serve the fried pork chops warm, generously drizzled with the rich gravy.