Fried Pork Chops with Homemade Pan Gravy
Crispy, lightly breaded pork chops fried until golden brown and served with a rich, homemade pan gravy. This nostalgic comfort food dinner is simple, budget-friendly, and perfect for weeknights or Sunday meals.
Servings 4
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