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A person pouring brown gravy from a glass gravy boat over the top of a crispy pan-fried pork chop on a white dinner plate also containing a pile of mashed potatoes and steamed green beans.

Crispy Pan-Fried Pork Chops with Brown Gravy

Course: Entree
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Calories: 453kcal
Author: Kris Longwell
Golden, extra-crispy breaded pork chops smothered in a rich, savory brown gravy made from scratch. A 30-minute comfort food classic that stays tender and juicy every time!
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Equipment

  • 1 Large skillet preferably non-stick
  • baking rack

Ingredients

For the Pork Chops

  • 4 thick pork chops half to 1-inch in thickness, boneless
  • salt and pepper
  • ½ cup all-purpose flour
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 2 large eggs
  • 1½ cups Panko breadcrumbs
  • ½ cup Parmesan cheese grated
  • 3 tablespoon olive oil
  • 1 tablespoon unsalted butter

For the Brown Gravy

  • pan drippings from pan-frying the chops
  • 2 tablespoon unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups beef stock or broth
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon onion powder
  • ½ teaspoon Kosher salt
  • ¼ teaspoon black pepper

Instructions

Pan-Fry the Pork Chops

  • Pat the chops dry with paper towels. It is critical that they are completely dry. Liberally season all over with salt and pepper.
    4 thick pork chops, salt and pepper
  • Set up the breading/dredging station by placing the flour, paprika, and garlic powder in one pan or platter. Mix with a fork. In a second platter or pan, add the lightly beaten eggs. In a third platter or pan, mix together the breadcrumbs with the grated Parmesan.
    ½ cup all-purpose flour, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 2 large eggs, 1½ cups Panko breadcrumbs, ½ cup Parmesan cheese
  • Dredge each chop in the seasoned flour and shake off excess. Dip in egg to cover. Then, press firmly into the Panko mixture until fully coated.
  • Heat the oil and 1 tablespoon butter in a large skillet over medium heat. Once shimmering, add the chops (usually two at a time). Cook for 4 to 5 minutes, per side, moving them around from time to time for even browning. Carefully flip the chops over and cook for another 4 to 5 minutes. Place the chops on a baking rack and repeat process with remaining chops. If desired, keep the cooked chops warm in a low-temperature oven (225°F).
    3 tablespoon olive oil, 1 tablespoon unsalted butter
  • You'll need about 2 tablespoons of grease/fat in the skillet. If there is more than that, spoon some of it out. Add the remaining two tablespoons of the butter and heat over medium heat until melted, stirring often.
    pan drippings, 2 tablespoon unsalted butter
  • Whisk in the flour and cook for 1 to 2 minutes, stirring often.
    ¼ cup all-purpose flour
  • Slowly pour the the beef stock into the skillet, whisking constantly. Scrape the bottom of the pan to get the "bits" free. Whisk and stir the gravy until all the lumps are gone and it has thickened, about 3 to 4 minutes. Stir in the Worcestershire sauce, onion powder, salt, and pepper. Cook for another minute. Taste and add more salt, if needed.
    2 cups beef stock, 1 tablespoon Worcestershire sauce, ½ teaspoon onion powder, ½ teaspoon Kosher salt, ¼ teaspoon black pepper
  • Plate the chops and pour the gravy halfway over them, or serve the gravy on the side.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Chop Thickness: Aim for 1-inch thick chops. Thinner chops often overcook and become dry before the breading has a chance to turn golden brown.
  • The 10-Minute Rest: For the best results, let the breaded chops sit on a plate for 10 minutes before frying. This "sets" the breading so it doesn't slide off in the pan.
  • Don't Overcook: Use a meat thermometer! Pull the pork at 145°F (63°C). It will be tender, juicy, and have a slight hint of pink, which is perfectly safe and much tastier.
  • Gravy Consistency: If your gravy becomes too thick, simply whisk in an extra tablespoon of beef stock at a time until it reaches your desired silkiness.
  • Keep it Crispy: If you are cooking in batches, keep the finished chops on a wire rack in a warm oven (200°F) while you finish the rest and make the gravy. This prevents the bottom from getting soggy.
  • Storage & Reheating: Store leftovers in an airtight container for up to 3 days. To keep the "crunch," reheat in an air fryer or oven at 350°F rather than the microwave.

Nutrition

Calories: 453kcal | Carbohydrates: 38g | Protein: 16g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 125mg | Sodium: 756mg | Potassium: 402mg | Fiber: 2g | Sugar: 3g | Vitamin A: 745IU | Vitamin C: 1mg | Calcium: 227mg | Iron: 4mg