Fried Pork Chops with Homemade Pan Gravy
Table of contents
Introduction
If you grew up in the 80s or 90s, this is the kind of dinner you remember.
A plate loaded up with a little bit of everything—crispy fried pork chops, creamy mashed potatoes, green beans, and a slice of buttered white bread on the side. Nothing fancy. Nothing complicated. Just a full plate that made you feel taken care of.
In my house, dinner always meant a meat, a vegetable, a carb, and bread… and more often than not, a glass of sun tea sitting on the table. Half the family liked it sweet, half didn’t—and I was always on team unsweetened.
This fried pork chop and gravy dinner is exactly that kind of meal. Simple, comforting, budget-friendly, and still just as good today as it was back then.
While you are here, check out these Smothered Pork Chops in the Crockpot – one of the most popular recipes on my blog!
Why You’ll Love This Recipe
- – Classic nostalgic comfort food that feels like home
- – Lightly coated, crispy pork chops (not heavy or greasy)
- – Rich, flavorful pan gravy made from scratch
- – Ready in about 30 minutes
- – Budget-friendly and made with pantry staples
- – Perfect for weeknights, Sundays, or when you just want something real
Ingredients
- – Thin-cut bone-in pork chops (6) – Cook quickly and stay juicy; bone adds flavor
Swap: boneless pork chops or thick-cut (increase cook time) - – All-purpose flour (1½ cups) – Creates a light coating and thickens the gravy
Swap: gluten-free 1:1 flour blend - – Lawry’s seasoning salt – Gives that classic, old-school flavor
Swap: any seasoned salt blend - – Salt & black pepper – Essential for balanced seasoning
- – Garlic powder & onion powder – Adds depth to both coating and gravy
- – Smoked paprika – Adds subtle smoky flavor and color
Swap: regular paprika or omit - – Avocado oil (for frying) – High smoke point, clean flavor
Swap: vegetable oil, canola oil, peanut oil, sunflower oil, corn oil, or any neutral high smoke point oil - – Butter (2 tbsp) – Adds richness to the gravy
- – Chicken broth (2½ cups) – Base of the gravy
Swap: pork broth, beef broth, or milk for a cream-style gravy - – Reserved seasoned flour (3 tbsp) – Thickens and flavors the gravy
Instructions
Start by laying your pork chops out on a foil-lined baking sheet. Season both sides with Lawry’s seasoning salt, salt, and black pepper.
In a shallow bowl, whisk together the flour, Lawry’s seasoning, garlic powder, onion powder, black pepper, and smoked paprika until well combined.
Dredge each pork chop lightly in the flour mixture. You’re not trying to build a thick crust here—just a light coating so the pork chop stays the star. Let them rest for a few minutes so the coating sticks.
Heat about ½ cup of avocado oil in a cast iron skillet over medium heat (about 350°F / 175°C).
Working in batches, fry the pork chops for 2–3 minutes on the first side, then flip and cook another 1–2 minutes until golden brown and cooked through. Transfer to a wire rack set over a baking sheet to drain and stay crispy.
Once all the pork chops are done, carefully drain off most of the oil, leaving about 1 tablespoon along with all those flavorful browned bits in the pan.
Add the butter and let it melt. Whisk in 3 tablespoons of the reserved seasoned flour and cook for 1–2 minutes until it turns a rich caramel color.
Slowly pour in the chicken broth while whisking continuously to prevent lumps. Let it simmer until thickened into a smooth, pourable gravy.
Finish with black pepper to taste and serve over the pork chops or in a gravy boat on the side.
Serving Suggestions
- This is one of those “full plate” meals:
- Creamy garlic mashed potatoes (This is the exact recipe I used but I omitted the cheese)
- Texas Roadhouse Style Green Beans
- Buttered white bread, dinner rolls, biscuits or cornbread
Tips for Success
- – Let the pork chops rest after dredging so the coating sticks better
- – Keep the coating light for the best texture
- – Don’t overcrowd the pan—this keeps them crispy
- – Use a wire rack instead of paper towels so they don’t get soggy
- – Whisk slowly when adding broth to avoid lumps
- – Adjust gravy thickness with more broth if needed
Video
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
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 other high smoke point oil
- 2 tbsp Butter
- 2.5-3 Cups Chicken Broth beef or vegetable broth will also work
- 3 tbsp Reserved Flour
Instructions
- Season pork chops on both sides with Lawry’s seasoning salt and pepper.
- In a shallow bowl, whisk together flour, remaining seasoning salt, garlic powder, onion powder, black pepper, and smoked paprika.
- Lightly dredge each pork chop in the flour mixture and let rest for a few minutes.
- Heat oil in a skillet over medium heat (350°F / 175°C).
- Fry pork chops in batches for 2–3 minutes per side until golden brown and cooked through. Transfer to a wire rack.
- Drain excess oil, leaving about 1 tablespoon and the browned bits in the pan.
- Add butter, then whisk in 3 tablespoons reserved flour. Cook 1–2 minutes until golden.
- Slowly whisk in chicken broth and simmer until thickened.
- Season with black pepper and serve.
Notes
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat pork chops in the oven or air fryer to keep them crispy
- Reheat gravy on the stovetop, adding a splash of broth if needed
- Not recommended for freezing due to texture changes
FAQ
- Can I use thick pork chops? – Yes, just increase cook time or finish in the oven to avoid burning the coating.
- Can I make the gravy with milk? – Yes! This will give you a classic country-style white gravy.
- What oil works best for frying? – Any high smoke point oil like avocado, vegetable, canola, peanut, or sunflower oil.
- Why is my gravy lumpy? – Adding the broth too quickly can cause lumps. Whisk slowly and steadily.
- Can I make this gluten-free? – Yes, use a 1:1 gluten-free flour substitute.
