Southern Fried Pork Chops and Gravy Recipe - Life's Ambrosia (2024)

Southern Fried Pork Chops and Gravy Recipe - Life's Ambrosia (1)

Jump to Recipe

Southern fried pork chops with mushroom gravyis the best comfort food meal for a chilly night. Tender pork, dredged in seasoned flour and smothered with pan gravy. It never fails to satisfy.

Every once in a while we need some comfort food. Am I right? Especially on Sunday. Sunday is the day that I like to relax, maybe read a bit and make my family a truly comforting Sunday supper.

If we’re being completely honest though, I also like making comforting dinners during the week. So when a recipe is perfect for a big family dinner on Sunday as well as a quick weeknight dinner on Wednesday, it’s a winner in my book!

Southern Fried Pork Chops and Gravy Recipe - Life's Ambrosia (2)

That is exactly what these Southern Fried Pork Chops with Mushroom Gravy are. Tender, juicy, perfectly golden, delicious and ready in a snap.

How to Pan Fry Pork Chops:

Frying pork chops is a pretty simple technique. You need to dip the pork chops in an egg wash. Next, dredge them in a seasoned flour mixture. I like to let the pork chops set with the flour on them for at least 15 minutes, I find this helps the breading adhere to the pork chop and helps keep it crispy.

Southern Fried Pork Chops and Gravy Recipe - Life's Ambrosia (3)

Finally, pan fry them in a mixture of butter and oil until they are golden brown. I use a mixture of butter and oil because butter has a tendency to burn easier than oil. The combo of the two will help prevent that from happening.

You’ll know that the pork chops are cooked through once they have reached an internal temperature of 145 degrees.

Southern Fried Pork Chops and Gravy Recipe - Life's Ambrosia (4)

To keep the pork chops crispy after frying, you will want to rest the chops on a cooling rack that is set on top of a baking sheet. This method is better than simply placing them on a paper towel lined plate. When sitting on the cooling rack, the

Boneless pan-fried pork chops or Bone-In?

First, I tried bone-in pork chops. I wasn’t too impressed. They took a little longer to cook than I wanted. Next time around, I tried battering and frying boneless pork chops. They were alright, but still a little too thick for what I was looking for.

Finally, I decided to take those same boneless pork chops, hit them with a meat mallet until they were 1/4 of an inch thick, dredge them in seasoned flour and pan fry them. They cooked up quickly and were oh so flavorful.

Southern Fried Pork Chops and Gravy Recipe - Life's Ambrosia (5)

PRO TIP:To tenderize pork chops. Using a meat mallet (a rolling pin works too!) not only helps get the pork chops to the same uniform size, it also helps tenderize them. Sandwiching the pork chops between two pieces of plastic wrap (wax paper or in a freezer bag) keeps things a bit cleaner.

How to make gravy from scratch:

The technique for this pork chop gravy recipe is pretty easy: after you fry the pork chops, reserve one tablespoon of the pan drippings. Add the mushrooms and cook just until browned. Next, sprinkle flour over the top and cook 1 minute until the flour starts to smell nutty. Finally slowly whisk in broth and milk and cook until thickened.

Southern Fried Pork Chops and Gravy Recipe - Life's Ambrosia (6)

What do you serve with southern fried pork chops?

The best Side Dishes for southern fried pork chops with gravy are homemade mashed potatoes andsauteed broccoli .It’s a comforting meal that is fit for Sunday suppers with the family but so quick that it’s also great on weeknights!

Looking for more southern recipes? Be sure to check out these!

Fried Green Tomatoes Easy Recipe

Honey Fried Chicken

Deep Fried Pickles

Southern Fried Pork Chops and Gravy Recipe - Life's Ambrosia (7)

Try these other Main Dishes!

Pulled Chicken Sandwiches

Baked Chicken Legs

Smothered Pork Chops Recipe

If you try this Southern Fried Pork Chops Recipe, take a quick photo and come share the comfort food love with me on Instagram.Use the #lifesambrosia and I’ll feature it in my stories!

Note: this post was originally published in 2009. It was updated with photos, tips and nutrition facts in 2019.

Southern Fried Pork Chops and Gravy Recipe - Life's Ambrosia (8)

Southern Fried Pork Chops and Gravy

Southern fried pork chops with mushroom gravyis the best comfort food meal. Tender pork, dredged in seasoned flour and smothered with pan gravy.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Main Dishes

Cuisine American

Servings 4 Servings

Calories 370 kcal



  • 4 boneless pork chops
  • 1 egg
  • 1/2 cup all purpose flour
  • 2 teaspoons seasoning salt
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup sliced button mushrooms
  • 1 cup chicken broth
  • 2 tablespoons flour
  • 1/4 cup milk
  • fresh cracked black pepper and kosher salt


  • Preheat oven to warm setting.

  • Place pork chops between two pieces of plastic wrap (or wax paper or in a resealable plastic bag). Seal bag and hit the pork chops with a meat mallet until 1/4 inch thick.

  • In one bowl beat egg. In a separate bowl combine flour and seasoning salt.

  • Remove pork chops from plastic bag, dip in egg and then dredge in flour to coat completely. Transfer to a plate and let set for 15 minutes.

  • In a skillet heat butter and olive oil over medium heat. Once butter has melted fry pork chops until browned and cooked through. About 3-4 minutes per side. Transfer to a ovenproof dish and place in oven to keep warm.

  • Reserve 1 tablespoon of the pan drippings. Add mushrooms and cook until browned, about 5 minutes. Sprinkle 2 tablespoons of flour over the top, stir. Cook for 1 minute. Whisk in broth and milk. Cook until thickened. Season to taste with salt and pepper.

  • Place cooked pork chops on a serving platter, spoon gravy over the top. Serve.




Calories: 370kcalCarbohydrates: 14.9gProtein: 30.3gFat: 21.4gSaturated Fat: 8gCholesterol: 105mgSodium: 2420mgFiber: 0.7gSugar: 1.3g

Tried this recipe?Mention @lifesambrosia or tag #lifesambrosia!

Keywords: comfort food, fried pork chops, gravy, Mushrooms, pork chops, Southern

Leave a Comment

  • Reply


    June 2, 2020 at 12:37 pm

    Southern Fried Pork Chops and Gravy Recipe - Life's Ambrosia (9)
    I’ve made this recipe a few times and it is always delicious and the whole family ( even my picky kids) love it! Thanks!

    • Reply


      June 3, 2020 at 4:00 pm

      You are so welcome! I am happy to hear that!!

  • Reply


    November 4, 2013 at 2:08 pm

    I’ve made the recipe several times and each time it is a hit. It is sooooooooo good.

  • Reply


    September 18, 2013 at 3:25 pm

    These were SOOOO good!! I didn’t have any “seasoning salt” so I used my 30% less sodium Old Bay’s. I added some sea salt, fresh thyme, a little cumin, and some onion powder. I had to cook about 6 minutes each side…maybe they were thicker than yours…?Heavenly dish. I’m making it again tonight! NOM NOM NOM!

  • Reply


    June 19, 2013 at 7:29 am

    The pork chops w/mushroom gravy was great! I don’t rate many recipes a 5 but if these don’t deserve a 5 I don’t know what does. Awesome – keep up the good recipes!

  • Reply


    December 13, 2012 at 6:50 pm

    I made this tonight and it was YuMMy! My chops turned out little under 1/2″ too so it took about 5 min on both sides. Also added 1 whole yellow onion half moon chopped and salted the mushrooms at the end of their cook time so it wouldn’t extract all their moisture making them bitter. My family is gravy crazy so I did a whole can chicken broth with the 1/4 milk then added a tbsp of corn starch pre-mixed with 1/8c. cold wather to thicken it all up…. the po man’s gravy style (make what you need and thicken up after)…. It was Delicious!!!!!

  • Reply


    August 16, 2010 at 6:30 pm

    Made this for dinner tonight and it was yummo! Loved the super-thin porkchops. I actually used whole wheat flour to coat the chops and you couldn’t even tell the difference. Made it with your Creamy Mashed Potatoes and some spinach.

  • Reply


    March 21, 2010 at 2:58 pm

    I’ll be attempting this dish tonight and blogging about it. Fingers crossed that it turns out as good as yours looks! and BTW I LOVE your blog! :)

    • Reply


      March 21, 2010 at 5:05 pm

      Thanks Songe! I hope you enjoy it :)

  • Reply


    February 20, 2010 at 5:13 pm

    Thanks Jessica, you’re welcome! I just checked out your blog and it looks like they turned out perfectly. The side dish of sauteed spinach with 4 cloves of garlic sounds simply divine too. :)

  • Reply


    February 15, 2010 at 5:29 pm

    This was a wonderful recipe. You can see my post about it on my blog. We used portobella mushrooms and then water in place of the broth (our homemade stuff can gone bad :S) Thank you so much.

  • Reply


    December 30, 2009 at 9:10 am

    I made this a couple nights ago, and it was absolutely wonderful. My husband loved it so much that he requested it again for later this week. :) My chops ended up being about half an inch and I cooked them for about 5.5 minutes. So yummy! Thanks for the recipe!

    • Reply


      December 30, 2009 at 8:04 pm

      You’re welcome Zoe!

  • Reply


    December 29, 2009 at 12:30 am

    I’ll give this one a go, since I love mushrooms too – with everything – well almost! The ittalian kind with garlic – yummie. Well let’s see if I succeed :)

  • Reply


    December 18, 2009 at 5:55 am

    I love mushrooms with anything. So good. Especially when made into a gravy or sauce… I’m betting this works equally great with chicken :)

  • Reply

    What's Gaby Cooking

    December 17, 2009 at 7:51 am

    o…..m….g…. these look absolutely mouthwatering and delicious! I have to make this asap! That gravy looks fab – I could eat it for breakfast!

  • Southern Fried Pork Chops and Gravy Recipe - Life's Ambrosia (2024)


    What is the secret to making tender pork chops? ›

    How to Make Tender Pork Chops
    1. Opt for Thick-Cut Bone-In Pork Chops. Thin-cut pork chops won't sear properly in the time it takes to cook them through. ...
    2. Skip the Brine, but Season Liberally. ...
    3. Let the Pork Chops Rest. ...
    4. Sear Pork Chops Over Medium-High Heat. ...
    5. Baste the Pork Chops. ...
    6. Let the Pork Chops Rest, Again. ...
    7. Serve.
    Feb 14, 2018

    Should you rinse pork chops before frying? ›

    Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination. Some consumers think they are removing bacteria and making their meat or poultry safe.

    How do you keep pork chops moist when you fry them? ›

    Brine with brown sugar.

    We pretty much always suggest brining when it comes to pork chops. Not only does it add moisture, but it also seasons the meat inside and out. A little brown sugar in this brine also helps the exterior caramelize in the pan.

    Is it better to fry pork chops with or without flour? ›

    Adding a flour coating isn't necessary

    A flour coating also gives pork chops and other meats a delicious, crispy crust and an enhanced flavor. Despite these benefits, however, breading pork chops in flour before frying is not necessary.

    How do you cook pork chops so they are tender not tough? ›

    First, we sear one side of the chops until browned, flip them, turn the heat to low, and cover the skillet with a lid. The second side will slowly turn golden brown, and since we added the lid, the heat from the pan will gently cook the middle. By gently cooking the chops this way, they stay juicy and become tender.

    Is it better to pan fry pork chops in butter or oil? ›

    I use both! At the same time! The butter helps achieve that golden brown color and adds more flavor, but you need the oil, too, because it has a higher smoke point and keeps the butter from burning. How long do you cook pork chops in a frying pan?

    Why does my breading come off when I fry pork chops? ›

    Improper drying of the chops: If the pork chops are wet or moist before breading, the breading may not adhere properly and can fall off during the cooking process. It is important to dry the pork chops with paper towels before coating them in the breading [2].

    What should I season pork chops with? ›

    Pork Chop Seasoning
    1. 1/4 cup (55 grams) kosher salt.
    2. 2 tablespoons (25 grams) brown sugar.
    3. 2 tablespoons (10 grams) smoked paprika.
    4. 1 tablespoon (10 grams) granulated garlic.
    5. 1 tablespoon (1 gram) dried rubbed sage.
    6. 1 tablespoon (1 gram) dried thyme leaves.
    7. 2 teaspoons (4 grams) black pepper.
    Aug 5, 2022

    Is it better to fry pork chops fast or slow? ›

    The key to flavoursome chops is cooking the fat on the outside really well over a high heat. This should be done quickly so as not to dry out the meat inside.

    Do you fry pork chops covered or uncovered? ›

    Preheat the skillet over medium-high heat until very hot. Add meat. Don't add any liquid and don't cover the skillet. Reduce the heat to medium and cook until internal temperature registers 145°F on an instant-read thermometer (for ¾- to 1-inch-thick chops, plan on 6 to 10 minutes), turning meat occasionally.

    Why are my pork chops tough when I fry? ›

    Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking. When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing.

    How do you keep breading from falling off pork chops? ›

    How do I cook breaded pork chops without the breading falling off...
    1. Flour then shaking off as much as possible.
    2. Egg wash.
    3. Breadcrumbs.
    4. Refrigerate uncovered for 30 minutes.
    5. Fry.
    Oct 31, 2017

    Why does my flour fall off my pork chops? ›

    Dry the pork chops well before dredging them, and don't coat them in too much flour. I've also found that using tongs helps keep the breading on the pork chops, rather than on my fingers.

    What cooking method is best for pork chops? ›

    Bake your pork chops at 425 degrees for 10 minutes. If you want to add an extra step, sear your pork chops in a pan first and transfer to a baking sheet to cook for about 6-8 more minutes or until the internal temperature reaches 145 degrees.

    How do you make pork really tender? ›

    You can slow cook it in a slow cooker or oven at a low temperature for several hours until it's fully cooked and tender. This will help break down the tough connective tissues and collagen in the meat, resulting in a succulent and tender pork belly. Braising: Braising is another method that works well for pork belly.

    Does soaking pork chops in salt water make them tender? ›

    A brine is essentially just salt and water. It helps prevent moisture loss during cooking, and the salt also helps tenderize the meat from the inside out. If you want an extra juicy piece of pork, brine it before cooking. You can make an effective brine just with salt and water, but additional seasonings do help.

    Do pork chops get more tender the longer you cook them? ›

    For chops, steaks and cutlets-things typically cooked over high heat-longer cooking time just makes it a tasteless hockey puck. For roasts or other things cooked over low heat, then longer cooking time makes it more tender.

    Top Articles
    Latest Posts
    Article information

    Author: Gov. Deandrea McKenzie

    Last Updated:

    Views: 5531

    Rating: 4.6 / 5 (66 voted)

    Reviews: 89% of readers found this page helpful

    Author information

    Name: Gov. Deandrea McKenzie

    Birthday: 2001-01-17

    Address: Suite 769 2454 Marsha Coves, Debbieton, MS 95002

    Phone: +813077629322

    Job: Real-Estate Executive

    Hobby: Archery, Metal detecting, Kitesurfing, Genealogy, Kitesurfing, Calligraphy, Roller skating

    Introduction: My name is Gov. Deandrea McKenzie, I am a spotless, clean, glamorous, sparkling, adventurous, nice, brainy person who loves writing and wants to share my knowledge and understanding with you.