There’s something irresistible about a perfectly fried pork chop smothered in rich, homemade gravy. This classic Southern comfort food might seem like a complex dish that requires hours in the kitchen, but my family’s secret recipe comes together in just 20 minutes! Tender bone-in pork chops coated in seasoned flour, fried to golden perfection, and then topped with creamy pan gravy create a meal that tastes like it took all day. Perfect for busy weeknights when you need a satisfying dinner without the fuss.
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Table of Contents
Why This Recipe Works
The magic of these smothered pork chops comes from pan-frying bone-in chops in seasoned flour, which creates a flavorful crust and the perfect foundation for gravy. By using the same pan to make the gravy, you capture all those delicious browned bits that infuse the sauce with incredible flavor. The key is cooking the flour in the pan drippings long enough to develop a nutty aroma before adding milk gradually for that perfectly smooth, lump-free gravy that clings beautifully to each bite of pork.
Southern Smothered Pork Chops Ingredients
- Bone-in Pork Chops – Provide superior flavor and juiciness compared to boneless cuts
- All-purpose Flour – Creates a crispy coating and thickens the gravy
- Cayenne Pepper – Adds gentle heat that enhances other flavors
- Paprika – Contributes beautiful color and mild, sweet pepper flavor
- Garlic Salt – Seasons the coating with perfect garlic-salt balance
- Garlic Powder – Offers pure garlic flavor without additional saltiness
- Mustard Powder – Provides subtle tang and depth to the seasoning blend
- Salt – Enhances the natural flavor of the pork
- Ground Black Pepper – Adds classic peppery warmth
- Vegetable Shortening – Creates the perfect frying medium and base for gravy
- Milk – Forms the creamy base of the homemade pan gravy
Choosing the Perfect Pork Chops
The key to outstanding smothered pork chops starts at the meat counter. For this recipe, bone-in rib chops are ideal as they offer exceptional tenderness and flavor perfect for quick cooking methods. Their marbling ensures juicy results every time. If rib chops aren’t available, top loin chops make an excellent substitute with only slightly less flavor.
Avoid standard loin chops that contain both tenderloin and loin sections, as these parts cook at different rates. Skip tougher cuts like shoulder and sirloin chops as well – these require slow braising rather than pan-frying. For best results, select thick chops (around 1-inch) since modern pork is leaner than in the past and thicker cuts help prevent drying out during cooking.
How to Make Pork Chops and Gravy
- Place flour, cayenne pepper, paprika, garlic salt, garlic powder, and mustard powder in a shallow bowl.
- Stir or whisk to thoroughly combine flour and seasonings.
- Season pork chops with salt and pepper.
- Heat shortening in a large skillet over medium-high heat.
- Dredge pork chops on both sides with seasoned flour. Shake off excess flour.
- Place a few breaded pork chops into the skillet, making sure there is space between the pork chops.
- Cook for 3 to 4 minutes on each side and check for doneness.
- Set fried pork chops on a wire rack or paper towels to drain.
- Measure the amount of shortening left in the skillet.
- If needed, add more shortening for a total of 2 tablespoons.
- Place the 2 tablespoons of shortening and 2 tablespoons of flour in the skillet. Stir to combine.
- Cook the flour-shortening mixture for 1 minute.
- Add a third of the milk and stir to combine
- When the mixture thickens, add an additional third of the milk.
- Stir and cook until the milk is incorporated into the gravy.
- Add the remaining milk to the gravy and stir to combine. Cook until thicken and heated through.
- Taste the gravy and add salt and pepper if desired.
Southern Smothered Pork Chops with Homemade Pan Gravy
Ingredients
Pork Chops
- 1 pound pork chops bone-in
- 2 cups all-purpose flour
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- ½ teaspoon garlic salt
- ½ teaspoon garlic powder
- ½ teaspoon mustard powder
- salt
- ground black pepper
- 2 tablespoons shortening
Pork Chop Gravy
- 2 tablespoons all-purpose flour
- 2 cups whole milk
Instructions
Pork Chops Instructions
- Prepare seasoned flour by combining 2 cups of flour, cayenne pepper, paprika, garlic salt, garlic powder, and mustard powder. Stir to combine seasoned flour and mix well.
- Season pork chops with salt and pepper.
- Heat 2 tablespoons shortening in a large skillet over medium-high heat.
- Dredge pork chops on both sides with seasoned flour. Shake off excess flour.
- Place breaded pork chops into the skillet. Do not overcrowd the skillet if they will not all fit.Â
- Cook for 3 to 4 minutes on each side (the thicker the pork chop the longer it will take to cook), and check for doneness. Pork should not be served rare.
- Set fried pork chops on a wire rack or paper towels to drain.
Pork Chop Gravy Instructions
- Prepare gravy by measuring the amount of shortening is left in the pan. If less than 2 tablespoons, add more to equal 2 tablespoons.
- Place the 2 tablespoons of pan drippings and 2 tablespoons of flour in the skillet. Stir to combine.
- Cook this flour paste for 1 minute.
- When it begins to smell like pie crust, you add ½ cup of milk. Stir to combine,
- When the flour mixture turns into a uniform paste, add an additional ½ cup of whole milk. Stir until the milk is incorporated into the gravy.
- Add the remaining ½ cup of milk to the gravy and stir to combine.
- Taste gravy for seasoning. You may want to add some additional salt and pepper.
Video
Notes
Nutrition
Ingredient Substitutions and Modifications
- Dairy-Free Option: Substitute unsweetened almond milk or chicken broth for regular milk
- Spice Variations: Add onion powder for deeper flavor or increase cayenne for more heat
- Oil Options: Butter or bacon fat can replace shortening for different flavor profiles
- Gluten-Free Version: Use your favorite gluten-free flour blend for dredging and gravy
Storage and Reheating Instructions
- Freezing: Not recommended as the gravy texture may change upon thawing
- Refrigeration: Store leftover pork chops and gravy in an airtight container for up to 3 days
- Reheating: Warm in a covered skillet over medium-low heat with a splash of milk to revive the gravy
Love pork chops? Try these recipes!
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- Hamburger Stroganoff
- Hamburger Tater Tot Casserole
- Meatloaf Recipe with Crackers
- Pizza Burgers
Check out my easy pork recipes and the best comfort food recipes here on CopyKat!
Looks great but I must have missed out on the gravy being made as shown in the lead-in picture.
John I covered the gravy in the notes above the recipe, and in the recipe card, let me know how I can be of further assistance.
What is your favorite way to make pork chops?
I like to use bone in rib chops. First I score the fat along the meat side. Just slice from outside down towards meat but not into the meat. I then season my chops with seasoned salt, garlic powder and black pepper.
I cook them in a frying pan with a small amount of oil.
Cook them until browned on both sides and meat is done
Great suggestion Helen on slicing of the fat, I bet the seasoning really gets worked in this way.