Table of contents
- Introduction
- Why You’ll Love This Recipe
- Ingredients
- Instructions
- Serving Suggestions
- Tips for Success
- Video
- FAQ
Introduction
This fried pork chops and pan gravy recipe captures the simple, comforting dinners many of us remember from childhood. A plate of crispy pork chops, creamy mashed potatoes, a green vegetable, and a slice of buttered bread is the kind of meal that feels like home. It’s straightforward, satisfying, and economical—perfect for busy weeknights or an easy Sunday supper.
The method here keeps the coating light so the pork stays the star, and the gravy is made from the browned bits left in the pan for a rich, homemade flavor. The full recipe is quick to prepare and uses pantry staples, making it ideal when you want a classic, hearty meal without a lot of fuss.
Why You’ll Love This Recipe
- Classic, nostalgic comfort food that brings a sense of home
- Lightly coated, crispy pork chops—not greasy or heavy
- Rich pan gravy made from the pan drippings for maximum flavor
- Ready in roughly 30 minutes from start to finish
- Budget-friendly and relies on common pantry ingredients
- Versatile for weeknights, family dinners, or casual gatherings
Ingredients
- Thin-cut bone-in pork chops (6) – Cook quickly and remain juicy; bone adds extra flavor. Swap: boneless or thick-cut chops (increase cooking time if thicker).
- All-purpose flour (1½ cups) – For a light coating and to thicken the gravy. Swap: a 1:1 gluten-free flour blend for gluten-free cooking.
- Lawry’s seasoning salt (about 2 teaspoons) – Provides that familiar seasoned-salt flavor. Swap: any seasoned salt or adjust with salt and additional spices.
- Salt & black pepper – For balanced seasoning.
- Garlic powder & onion powder – Add savory depth to the coating and gravy.
- Smoked paprika – Gives subtle smokiness and color. Swap: regular paprika or omit if preferred.
- Avocado oil (about ½ cup for frying) – High smoke point and neutral flavor. Swap: vegetable, canola, peanut, sunflower, or corn oil.
- Butter (2 tbsp) – Adds richness to the gravy.
- Chicken broth (2½–3 cups) – Base for the pan gravy. Swap: pork or beef broth, or milk for a cream-style gravy.
- Reserved seasoned flour (3 tbsp) – Set aside from the initial flour mixture to thicken the gravy.
Instructions
Lay the pork chops on a foil-lined baking sheet or a clean work surface. Season both sides evenly with Lawry’s seasoning salt, a little additional salt if needed, and black pepper.
In a shallow bowl, whisk together the all-purpose flour with the remaining seasoning salt, garlic powder, onion powder, black pepper, and smoked paprika until fully combined. Lightly dredge each pork chop in the flour mixture—aim for a thin, even coating rather than a thick crust. Let the coated chops rest a few minutes so the flour adheres.
Heat about ½ cup of avocado oil in a cast-iron skillet over medium heat until it reaches roughly 350°F (175°C). If you don’t have a thermometer, the oil should shimmer but not smoke.
Fry the pork chops in batches so the pan isn’t crowded—this keeps them crisp. Cook for about 2–3 minutes on the first side, then flip and cook 1–2 minutes more until the exterior is golden brown and the pork is cooked through. Transfer cooked chops to a wire rack set over a baking sheet to drain and stay crispy.
When all pork chops are cooked, carefully pour off most of the oil, leaving about 1 tablespoon plus the browned bits in the pan. Those browned bits are flavor gold for the gravy.
Add 2 tablespoons of butter to the pan and let it melt. Whisk in the 3 tablespoons of reserved seasoned flour and cook 1–2 minutes, stirring, until the mixture turns a golden, caramel color—this cooks out the raw flour taste and builds flavor.
Slowly whisk in the chicken broth in a steady stream to avoid lumps. Simmer the mixture, stirring occasionally, until it reduces and thickens into a smooth, pourable gravy. Taste and adjust with black pepper as needed. Serve the gravy over the pork chops or pass it in a gravy boat on the side.
Serving Suggestions
- This is a classic “full plate” meal: one protein, one vegetable, a starch, and bread.
- Creamy garlic mashed potatoes pair beautifully with the rich gravy; plain mashed potatoes work well too.
- Green beans or a simple vegetable like steamed broccoli provide a fresh contrast.
- Serve with buttered white bread, dinner rolls, biscuits, or cornbread to soak up the gravy.
Tips for Success
- Let the chops rest briefly after dredging so the coating adheres better.
- Keep the coating light for the best texture and to let the pork flavor shine.
- Don’t overcrowd the pan—frying in batches preserves crispiness.
- Use a wire rack to drain cooked chops so they stay crisp instead of sitting on paper towels.
- When adding the broth to make gravy, whisk slowly to avoid lumps.
- If the gravy becomes too thick, thin it with a little more broth until you reach the desired consistency.
Video
A short demonstration video can be helpful for timing and technique. If you have a video available, watch it to see the desired coating thickness and pan consistency when making the gravy.
If you make this recipe, please leave a comment and rating when you can—I enjoy hearing how it turns out and any tweaks you try!
Fried Pork Chops with Homemade Pan Gravy
Ingredients
- 6 Thin-cut, bone-in pork chops
- 1.5 Cups All-purpose flour reserve 3 tbsp for the gravy
- 2 tsp Lawry’s seasoning salt
- 1-2 tsp Black pepper divided
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Smoked paprika
- 1/2 Cup Avocado oil or any neutral high-smoke point oil
- 2 tbsp Butter
- 2.5-3 Cups Chicken broth beef or vegetable broth will also work
- 3 tbsp Reserved seasoned flour
Instructions
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Season pork chops on both sides with Lawry’s seasoning salt and black pepper.
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In a shallow bowl, whisk together the flour, remaining seasoning salt, garlic powder, onion powder, black pepper, and smoked paprika.
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Lightly dredge each pork chop in the flour mixture and let rest for a few minutes so the coating adheres.
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Heat oil in a skillet over medium heat (about 350°F / 175°C).
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Fry pork chops in batches for 2–3 minutes per side until golden brown and cooked through. Transfer to a wire rack to keep crispy.
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Drain excess oil, leaving about 1 tablespoon and the browned bits in the pan.
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Add butter, then whisk in the 3 tablespoons reserved flour. Cook 1–2 minutes until the roux turns golden.
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Slowly whisk in chicken broth and simmer until the gravy reaches your desired thickness.
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Season with black pepper, then serve the gravy over the pork chops.
Notes
Storage & Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat pork chops in the oven or air fryer to help them stay crispy rather than soggy.
- Rewarm gravy gently on the stovetop and add a splash of broth if it has thickened too much.
- Freezing is not recommended, as the texture of the coating and gravy can change after thawing.
FAQ
- Can I use thick pork chops? – Yes. If using thick chops, increase the cook time and consider finishing them in the oven so the coating doesn’t burn while the meat cooks through.
- Can I make the gravy with milk? – Yes. Using milk (or a mixture of milk and broth) will produce a cream-style country gravy.
- What oil works best for frying? – Any neutral oil with a high smoke point such as avocado, vegetable, canola, peanut, or sunflower oil works well.
- Why is my gravy lumpy? – Lumps form when the liquid is added too quickly. Whisk slowly and steadily while adding the broth so the roux incorporates smoothly.
- Can I make this gluten-free? – Yes. Substitute a 1:1 gluten-free flour blend for the all-purpose flour.
