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Breaded Pork Chops and Gravy

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These crispy, golden breaded pork chops are paired with a rich, creamy gravy for a hearty and satisfying meal. Perfectly seasoned and pan-fried, they’re easy to make and ideal for weeknight dinners or special occasions.

Ingredients

Scale
For the Breaded Pork Chops:
  • 4 boneless or bone-in pork chops (about 1-inch thick)
  • 1 cup (125g) all-purpose flour
  • 2 large eggs, beaten
  • 1 cup (120g) breadcrumbs or panko
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup (60ml) vegetable oil (for frying)
For the Gravy:
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups (480ml) chicken or pork stock
  • 1/2 cup (120ml) heavy cream or whole milk
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

1. Prepare the Pork Chops:
  1. Pat the pork chops dry with paper towels. Season both sides with salt and pepper.
  2. Prepare three shallow dishes:
    • Dish 1: Flour mixed with garlic powder, onion powder, paprika, salt, and pepper.
    • Dish 2: Beaten eggs.
    • Dish 3: Breadcrumbs or panko.
  3. Dredge each pork chop in the seasoned flour, then dip into the beaten eggs, and finally coat with breadcrumbs, pressing gently to adhere.
2. Fry the Pork Chops:
  1. Heat the vegetable oil in a large skillet over medium heat.
  2. Add the breaded pork chops to the skillet (in batches if needed) and cook for 4–5 minutes per side, or until golden brown and cooked through (internal temperature of 145°F/63°C).
  3. Transfer to a plate lined with paper towels to drain excess oil.
3. Make the Gravy:
  1. In the same skillet, melt the butter over medium heat. Add the flour and whisk constantly for 1–2 minutes to make a roux.
  2. Gradually whisk in the chicken or pork stock, ensuring no lumps form. Cook until the gravy begins to thicken, about 3–4 minutes.
  3. Stir in the heavy cream or milk and season with garlic powder, salt, and pepper. Simmer for another 2 minutes.
4. Serve:
  • Serve the breaded pork chops smothered with gravy, alongside mashed potatoes, rice, or roasted vegetables. Garnish with chopped parsley if desired.

Notes

  • For a lighter option, bake the breaded pork chops at 400°F (200°C) for 20–25 minutes, flipping halfway through.
  • Add a pinch of cayenne pepper to the breading for a spicy kick.
  • Use gluten-free breadcrumbs and flour for a gluten-free version.

Find it online: https://ukfinda.com/breaded-pork-chops-and-gravy/