Southern Pan-Fried Pork Chops with Gravy Recipe

Published Oct 7, 2024 By Elle Ann

Image credit: Chef Billy Parisi via YouTube

Pan-fried pork chops smothered in gravy is a classic and staple dish in almost every Southern household. It’s very easy to prepare and what’s even better about this kind of dish is that there is no right or wrong way of making this. You can season it however you like and cook the gravy to the desired consistency or amount.

So, when it’s dinner or lunchtime and you have no idea what to make, check out this Southern pan-fried pork chops recipe by Chef Billy Parisi on YouTube, it also comes with instructions on how to make a gravy that you can serve with the pork chops. Learn how now by watching the video tutorial below.

Ingredients for Pan-Fried Pork Chops:

Pork Chops

2 large eggs
½ cup of buttermilk
1 cup of all-purpose flour
¼ cup of cornstarch
1 tbsp of garlic granules
1 tbsp of onion granules
½ tsp of ground cayenne pepper
2 tsp of salt
¼ tsp of ground black pepper
1/3 cup of oil, for frying
¼ cup of lard
6 (5-6 oz) of bone-in pork chops

Gravy

1 peeled and small diced shallot
2 cloves of garlic, finely minced
2 tbsp of all-purpose flour
2 cups of beef stock
Salt and pepper, to taste

How to Make Pan-Fried Pork Chops:

Ingredients for Pan-Fried Pork Chops — Image credit: Chef Billy Parisi via YouTube

Step 1

In a shallow bowl, add the eggs, buttermilk, salt, and pepper, then whisk them until combined, and set aside. In a separate bowl, add the flour, cornstarch, garlic granules, onion granules, cayenne pepper, salt, and pepper, then mix them until combined, and adjust the seasoning to taste if needed before setting it aside. Place a cast-iron skillet or large frying pan on a stove over medium heat, then add the oil, and heat it until it reaches a temperature of 350°F.

Step 2

Dip the pork chop in the eggwash, then dredge it in the flour mixture until well coated, and press it down to make sure that the breading will stick to the meat. Place it on a baking sheet, then continue to bread the rest of the pork chops, and start cooking them in the hot oil in batches. Fry the pork chops for about 3 to 3½ minutes per side, then place them on a wire rack over a baking sheet to drain off the excess oil, and continue cooking the rest of the pork chops.

Step 3

Once done cooking, remove the excess oil in the pan leaving only about 2 tablespoons, then add in the shallots and garlic, and saute them for 1 minute. Add the flour, then give them a good stir, pour in the gravy, and keep stirring until combined. Turn the heat to high, then season the gravy with salt and pepper, and keep stirring and cooking until thickened. Serve the pork chops with the gravy, then garnish with freshly chopped parsley, and serve. Enjoy!