Country Fried Pork Chops

This Country Fried Pork Chops and Gravy recipe delivers pork chops that are incredibly tender on the inside with a crispy, flavorful crust on the outside. The chops are perfectly smothered in a rich white gravy, making this dish a comforting classic that satisfies every time.

I first made this recipe for a Sunday family dinner, and it quickly became a requested staple. The crispy coating with the creamy gravy is a winning combination that brings everyone to the table.

Ingredients

• Boneless pork chops: cut to half-inch thickness, ensures even cooking and tenderness
• Seasoned salt and black pepper: create a well-rounded base seasoning
• All-purpose flour: used for dredging and thickening the gravy, choose unbleached for best texture
• Saltine crackers: finely crushed add extra crispiness and flavor to the crust
• Garlic powder and onion powder: bring aromatic depth to the dredge
• Eggs combined with milk and hot sauce: create a flavorful binder for the coating to adhere
• Shortening for frying: essential to achieve that classic crispy crust, lard or shortening works best for authentic flavor
• Milk for the gravy: use whole milk or 2 percent for a creamy consistency
• Kosher salt and black pepper for seasoning the gravy: keep it balanced and well seasoned

Step-by-Step Instructions

Sear the pork chops:

Season both sides of the pork chops with seasoned salt and black pepper. Set them aside to let the flavors absorb while you prepare the dredge bowls.

Prepare the dredge:

Place half the flour on a shallow plate for the initial dredge. In a separate shallow bowl, combine the remaining flour, crushed saltine crackers, seasoned salt, garlic powder, onion powder, and black pepper. In a third bowl, whisk together the eggs, milk, and hot sauce until fully blended.

Coat the pork chops:

Working one at a time, dip each pork chop into the plain flour and shake off excess. Then dip into the egg mixture letting the extra drip off. Finally, press the pork chop firmly into the saltine cracker mixture until fully coated. Arrange coated chops on a sheet tray.

Fry to perfection:

Heat shortening in a heavy skillet over medium heat until it reaches about 350 degrees Fahrenheit. The oil should be about a quarter-inch deep. Fry the pork chops in batches without overcrowding, cooking each side for 4 to 5 minutes until golden brown and an internal temperature of 160 degrees Fahrenheit is reached. Drain on paper towels to remove excess grease.

Make the gravy:

Reserve a quarter cup of the hot oil from frying, wipe out the pan if needed, then return the reserved oil over medium-low heat. Stir in flour and cook for one minute while whisking to make a roux. Slowly pour in milk while whisking constantly to avoid lumps. Season with salt and black pepper. Cook until thickened and adjust seasoning to taste.

Serve:

Plate the pork chops and generously spoon the creamy white gravy over the top. Best enjoyed immediately with your favorite sides.

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One of my favorite parts about this recipe is the crispy crushed saltine cracker crust. It adds more texture than flour alone and brings childhood nostalgia with every bite. My family loves when I make this on weekends, as it always brings back memories of cozy family meals.

Storage Tips

Cool the pork chops and gravy completely before storing to prevent sogginess. Keep them in separate airtight containers to maintain texture. Refrigerate up to three days or freeze for up to three months. To reheat, warm the gravy gently on the stove, and heat pork chops in a skillet to rediscover that crispiness.

Ingredient Substitutions

You can swap shortening for vegetable oil but expect a less crisp crust. For the crackers, panko breadcrumbs or crushed cornflakes can be used but the flavor will differ slightly. Use whole milk or half and half for a richer gravy. Adjust seasoning as needed when swapping ingredients.

Serving Suggestions

Country Fried Pork Chops go perfectly with classic sides like mashed potatoes, green beans, or sautéed peas. For a true Southern feel, pair with buttermilk biscuits or cornbread to soak up the gravy. A fresh salad can cut through the richness for a balanced meal.

Frequently Asked Questions

→ What thickness should the pork chops be?

Chops should be about ½ inch thick. Thinner chops cook evenly and develop a crisp crust without drying out.

→ Why use crushed saltine crackers in the coating?

They add a delicate crunch and help create a flavorful, textured crust when combined with the flour and spices.

→ What type of fat is best for frying?

Shortening or lard provides the best frying results, yielding a crisp exterior without burning quickly.

→ How is the white gravy made?

Gravy is created using reserved cooking oil mixed with flour, cooked briefly, then whisked with milk until smooth and seasoned to taste.

→ How to ensure pork chops are cooked safely?

Cook until the internal temperature reaches 160°F, ensuring the pork is fully cooked but still juicy.

→ Can the pork chops be prepared ahead of time?

Yes, they can be dredged and coated in advance, and leftovers freeze well for later meals.