Crispy Breaded Pork Chops and Gravy Recipe for Cozy Dinners

Crispy breaded pork chops dance with a velvety gravy that promises comfort on any plate.

Memories of grandma’s kitchen float through my mind when I whip up this classic dish.

Southern kitchens have long celebrated this hearty meal as a weeknight staple.

Tender meat nestled under a golden, crunchy coating speaks to pure culinary joy.

Minimal ingredients create maximum flavor in this straightforward recipe that feels like a warm embrace.

Juicy pork transforms with a simple breading technique that guarantees deliciousness.

You’ll want to savor every single bite of this soul-satisfying meal that comes together in less than an hour.

Breaded Pork Chops and Gravy Everyone Loves

• Simple steps make this recipe perfect for busy home cooks who want delicious meals without complicated techniques.
• Swap breadcrumbs for panko, use different spices, or pair with various side dishes to match your family's taste preferences effortlessly.
• Golden-crispy exterior meets tender meat, creating a classic comfort dish that transforms an ordinary evening into a satisfying culinary experience.
• Affordable pork chops become a restaurant-quality meal with basic pantry ingredients, delivering maximum flavor without breaking the bank.

Ingredients for Breaded Pork Chops and Gravy

• Pork Chops: The star protein, lean and tender for a hearty main dish. Bone-in or boneless work well, medium thickness preferred for even cooking.

• Flour, Garlic Powder, Onion Powder, Paprika, Salt, Pepper: Seasoned flour mix for creating a flavorful and crispy exterior. Use all-purpose flour for best results.
• Eggs: Helps breadcrumbs stick to the pork chops. Fresh eggs create better coating adhesion.
• Breadcrumbs or Panko: Provides crispy, golden-brown crust. Panko creates extra crunchiness.

• Vegetable Oil: Neutral oil for frying pork chops to golden perfection. Canola or vegetable oil recommended.
• Butter: Adds rich flavor to gravy base. Unsalted butter gives better control of seasoning.
• Chicken or Pork Stock: Creates depth of flavor in gravy. Homemade or low-sodium store-bought work great.
• Heavy Cream or Milk: Adds richness and smoothness to gravy. Whole milk provides lighter option.
• Chopped Parsley: Optional fresh garnish for added color and light herb flavor.

How to Cook Breaded Pork Chops and Gravy

Step 1: Prepare Pork Cutlets

Blot pork chops completely dry using paper towels. Season generously with salt and pepper on both sides.

Step 2: Create Coating Stations

Set up three separate shallow dishes:

Dish 1: Flour mixture

• Flour
• Garlic powder
• Onion powder
• Paprika
• Salt
• Pepper

Dish 2: Egg Wash

• Eggs (beaten until smooth)

Dish 3: Crunchy Coating

• Breadcrumbs or panko

Step 3: Coat Pork Cutlets

• Flour mixture (full coverage)
• Egg wash
• Breadcrumbs (press gently to secure coating)

Step 4: Fry Pork Cutlets

• 4-5 minutes per side
• Golden brown exterior
• Internal temperature reaches 145°F/63°C
• Cook in batches if needed

Step 5: Drain Excess Oil

Transfer cooked cutlets to paper towel-lined plate.

Step 6: Create Creamy Gravy

• Melt butter
• Add flour
• Whisk continuously for 1-2 minutes
• Gradually pour chicken or pork stock
• Whisk until smooth
• Cook until thickening occurs
• Add heavy cream or milk
• Season with garlic powder, salt, pepper
• Simmer 2 minutes

Step 7: Serve

• Mashed potatoes
• Rice
• Roasted vegetables

Optional: Garnish with chopped parsley

Tips for Better Breaded Pork Chops and Gravy

• Maximize Meat Moisture: Pat pork chops completely dry before seasoning to ensure a crispy, golden-brown exterior that locks in juicy tenderness.
• Prevent Breading Failure: Press breadcrumbs gently but firmly onto the pork chops to create a stable, even coating that won't fall off during cooking.
• Control Oil Temperature: Maintain medium heat while frying to achieve a perfectly crisp, golden crust without burning the breading or undercooking the meat.
• Master Gravy Smoothness: Whisk constantly when making the roux and add stock gradually to prevent lumps, creating a silky, restaurant-quality gravy.
• Customize for Dietary Needs: Swap regular breadcrumbs with gluten-free alternatives or use almond flour for a low-carb version that's equally delicious.

Keep Breaded Pork Chops and Gravy Fresh

• Store leftover pork chops in an airtight container for up to 3-4 days. Keep gravy separately in a sealed container.
• Preheat oven to 350°F, place pork chops on a baking sheet, cover with foil to prevent drying, and warm for 10-15 minutes until heated through.
• Warm pork chops on a microwave-safe plate in 30-second intervals, checking temperature to avoid overcooking. Add a splash of chicken stock to maintain moisture.
• Gently warm gravy in a saucepan over low heat, stirring frequently to prevent scorching. Add a little stock if it becomes too thick.

Great Sides for Breaded Pork Chops and Gravy

• Select a bright, acidic Sauvignon Blanc or Pinot Grigio to cut through the richness of the breaded pork chops and creamy gravy.
• Prepare a light green salad with fresh lemon vinaigrette to balance the heavy, savory main dish and cleanse the palate between bites.
• Toss carrots, parsnips, and sweet potatoes with olive oil, rosemary, and thyme to provide a rustic, earthy counterpoint to the crispy pork chops.
• Choose a malty amber ale or crisp pilsner that enhances the breading's golden crunch and stands up to the hearty gravy's robust flavor profile.

Breaded Pork Chops and Gravy Variations

Gluten-Free Champion: Replace wheat flour with gluten-free all-purpose flour and use gluten-free breadcrumbs for a celiac-friendly version that doesn’t compromise crispy texture.

Low-Carb Hero: Swap breadcrumbs with crushed pork rinds or almond flour, creating a keto-friendly coating that keeps the pork chops crisp and flavorful while reducing carbohydrate content.

Herb-Infused Classic: Mix dried herbs like thyme, rosemary, and oregano into the breadcrumb mixture for an aromatic upgrade that elevates the traditional breaded pork chop experience.

Dairy-Free Option: Substitute heavy cream with coconut milk or unsweetened almond milk in the gravy, and use olive oil instead of butter to create a dairy-free version that maintains rich flavor profiles.

Breaded Pork Chops and Gravy FAQs

• Why do I need to pat the pork chops dry before breading?

Patting the pork chops dry helps the seasoned flour and breadcrumbs stick better, creating a crispier and more even coating that seals in the meat’s moisture.

• Can I use different types of breadcrumbs?

Yes, you can use traditional breadcrumbs, panko, or even crushed crackers for a unique texture. Each option will give a slightly different crunch to your pork chops.

• How do I know the pork chops are fully cooked?

Use a meat thermometer to check the internal temperature, which should reach 145F/63C. This ensures the pork is safe to eat while remaining juicy and tender.

• What if my roux looks lumpy when making gravy?

Whisk constantly and add stock gradually while stirring. If lumps still form, you can strain the gravy through a fine-mesh sieve to create a smooth texture.

Breaded Pork Chops And Gravy Recipe

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4.7 from 30 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Succulent Breaded Pork Chops and Gravy bring Southern comfort straight to your dinner table with golden-crusted meat and rich, creamy sauce. Hearty flavors and crispy textures create a classic meal that satisfies hungry families with pure, homestyle deliciousness.

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Ingredients

Scale 1x2x3x

Protein:

• 4 boneless or bone-in pork chops (about 1-inch thick)

Coating Ingredients:

• 1 cup (125 grams / 4.4 ounces) all-purpose flour
• 2 large eggs, beaten
• 1 cup (120 grams / 4.2 ounces) breadcrumbs or panko
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper

Gravy Ingredients:

• ¼ cup (60 milliliters / 2 fluid ounces) vegetable oil (for frying)
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups (480 milliliters / 16 fluid ounces) chicken or pork stock
• ½ cup (120 milliliters / 4 fluid ounces) heavy cream or whole milk
• ½ teaspoon garlic powder
• Salt and pepper to taste

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Instructions

1. Sanitize pork chops using paper towels, then season thoroughly with salt and pepper on both surfaces.
2. Arrange three separate shallow containers: first with seasoned flour mixture (including garlic powder, onion powder, paprika), second with whisked eggs, third with breadcrumbs or panko.
3. Methodically coat each pork chop by first dredging in seasoned flour, submerging in beaten eggs, then thoroughly covering with breadcrumbs, pressing gently to ensure complete adherence.
4. Warm vegetable oil in a large skillet over medium heat until shimmering.
5. Carefully place breaded pork chops into hot oil, cooking approximately 4-5 minutes per side until achieving a rich golden-brown exterior and reaching an internal temperature of 145°F/63°C.
6. Remove cooked chops and place on paper towel-lined plate to absorb excess oil.
7. Using the same skillet, melt butter and incorporate flour, whisking continuously to create a smooth roux for 1-2 minutes.
8. Slowly introduce chicken or pork stock while constantly stirring, preventing lump formation and allowing gravy to gradually thicken.
9. Incorporate heavy cream or milk, seasoning with additional garlic powder, salt, and pepper, then simmer for an additional 2 minutes.
10. Present pork chops generously topped with warm gravy, accompanied by preferred side dishes like mashed potatoes, rice, or roasted vegetables. Optional: Garnish with freshly chopped parsley.

Notes

• Ensure pork chops are completely dry before seasoning to achieve a crispy, golden-brown crust that seals in moisture and enhances flavor.
• Use a meat thermometer to check internal temperature, preventing overcooking and maintaining juicy, tender pork chops.
• Experiment with alternative breadcrumbs like gluten-free panko or crushed cornflakes for different dietary needs and added texture.
• Create a lighter version by oven-baking instead of frying, which reduces oil content while still delivering a satisfying crunch.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 600
• Sugar: 2g
• Sodium: 800mg
• Fat: 35g
• Saturated Fat: 12g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 100mg