Community Pick
Southern Fried Pork Chops With Creamy Pan Gravy
"This is pure comfort food at it's best, mashed potatoes are a must with this! You can omit the onion if desired."
photo by SuzTheQ
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
7
ingredients
- 1 cup flour, divided
- 2 teaspoons cajun seasoning
- 1⁄2 teaspoon garlic powder
- 6 pork chops
- 1 small onion, finely chopped
- 1 cup buttermilk
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 1 cup half-and-half cream or 1 cup milk
- seasoning salt or white salt
- black pepper
directions
- Reserve 2 tablespoons flour and set aside, place the remaining flour in a shallow dish.
- To the bowl mix together the Cajun seasoning, garlic powder and black pepper.
- Rub the pork chops all over with the seasoning.
- Place the buttermilk in a shallow bowl.
- Dip the chops in buttermilk, then dredge in flour.
- Heat oil and butter in a skillet, then brown the chops over medium high heat for about 5 minutes per side or until golden brown and cooked through; remove to a plate, cover loosley with foil to keep warm(do not drain the fat in the pan).
- Add in chopped onion and saute until soft (about 3-4 minutes, you might need to add in more butter if needed to the pan).
- Add in the reserved 2 tablespoon flour to the skillet, then stir/whisk in the milk and seasoned salt; whisk or stir constantly until thickened and bubbly.
- Season with lots black pepper.
- Serve the gravy with the pork chops.
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Reviews
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Have made these several times now and each time the family raves about them! Finally got my mother in law I can make decent gravy ha! Thanks a million! -
I made this for dinner tonight. I used boneless center cut pork chops. My family isn't a huge fan of pork chops because they prefer tender cuts of meat. These weren't tough at all. Not everyone liked they gravy, but I served it on the side so they could leave it off if they prefer. I served these with mashed potatoes so I put the gravy on those too. -
Damn you Kittencal!!!! Every time we cook your food we loooooove it! You are certainly one of our go- to-gals for recipe ideas. This was delish! Only thing we'd change is cooking the gravy down a little less so it was thinner. -
This was amazing! I cut it down for just two pork chops, but left the gravy amount the same so I had plenty for homemade mashed potatoes! I will definitely be making this again and again. -
Can I just say...YUM...comfort food at it's best. No leftovers at all! The only changes I made was I added the cajun seasoning (I used your cajun seasoning recipe too...awesome!) to the flour instead of rubbing it into the pork chops...I'm not big on a lot of spice, so it was my way of cutting it just a bit. I think I'll add a little more milk to the gravy next time, mine turned out a little too thick, but still was oh so good! Thanks for a great recipe, it's a keeper!
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Tweaks
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Can never go wrong with Kittencal's recipes. YUM YUM YUM. I'd never tried using buttermilk instead of egg wash for dredging. I don't think I'll ever go back to egg wash. -
Can I just say...YUM...comfort food at it's best. No leftovers at all! The only changes I made was I added the cajun seasoning (I used your cajun seasoning recipe too...awesome!) to the flour instead of rubbing it into the pork chops...I'm not big on a lot of spice, so it was my way of cutting it just a bit. I think I'll add a little more milk to the gravy next time, mine turned out a little too thick, but still was oh so good! Thanks for a great recipe, it's a keeper!
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Kitten, are you SURE you aren't a member of GRITS (girls raised in the South) with me? EXCELLENT pork chops that take me RIGHT back to Alabama. The only issue I had was that a lot of my seasoning got left in the buttermilk. I either need to REALLY rub it in better, or maybe season the flour before I dredge the chops in it. The flavor is fantastic, and the gravy fast, easy, creamy, and delicious. I did leave the onions out of the gravy by personal preference. Served with recipe#201865 with cream instead of sour cream, recipe#84665, and biscuits for a TRUE down home Southern meal. Thanks once again! -
We loved these. I subbed skim milk for both the buttermilk and the cream, and it worked just fine. I had very thick boneless chops, and it took a while for the middle to get done, so some of the drippings in the pan were nearly burned... no worries, I just scraped out the dark parts before I made the gravy. I usually make gravy from a mix, but this gravy was very easy (thanks to your clear instructions) and my husband actually commented on how good it was. Next time we want to induldge in a good fried pork chop, I'll remember this recipe!
