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A close-up view of two Southern-fried pork chops on a dinner plate with cream gravy drizzled over the top of them and sitting next to mashed potatoes and green beans.

Southern-Fried Pork Chops with Cream Gravy

Course: Entree
Cuisine: Southern, U.S.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2
Calories: 562kcal
Author: Kris Longwell
Southern-Fried Pork Chops with Cream Gravy are a classic Southern U.S. dish that is on the table in about 30 minutes. Pick up Smithfield® Anytime Favorites® Hickory Smoked Boneless Pork Chops for amazing flavor and easy preparation.
Print Recipe

Equipment

  • 1 Sturdy skillet

Ingredients

For the Pork Chops

  • 11.5 oz Smithfield® Anytime Favorites® Hickory Smoked Boneless Pork Chops
  • Salt and pepper
  • 1 cup cornstarch
  • 3 cups all-purpose flour divided
  • ½ cup beef broth or stock
  • 1 cup whole milk
  • 1 large egg
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • Vegetable oil for frying

For the Cream Gravy

  • 2 tablespoon bacon grease or butter, or oil
  • 3 tablespoon all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1½ teaspoon Kosher salt
  • 1 teaspoon black pepper freshly ground

Instructions

Prepare the Pork Chops

  • In a large sturdy skillet (i.e., cast-iron), heat about 1-inch of vegetable oil to 350°F.
  • Meanwhile, lightly season the pork chops all over with salt and pepper. Set aside
  • Place the cornstarch on a platter and 1½ cups of flour mixed with a healthy pinch of salt and pepper on a second platter, or plate.
  • In a medium-sized bowl or baking dish, add 1½ cups flour and mix in the stock, milk, egg, chili powder, paprika, 1 teaspoon salt, and ½ teaspoon black pepper. Stir until fully combined.
  • Dredge each cutlet through the corn starch, and then submerge them into the wet batter. Let excess batter drip off the chops, and then dredge through the seasoned flour.
  • Place in the hot oil and cook, flipping occasionally, until golden brown and crispy on the outside. About 8 to 10 minutes total. Drain on paper towels.

Make the Cream Gravy

  • In a large skillet, melt the grease over medium heat.
  • Stir in the flour and cook for 1 minute (it should resemble wet sand).
  • Whisk in the milk and cream and continue whisking until smooth. Cook, stirring often, until thickened, about 4 minutes. Season with 1 teaspoon salt and pepper, each.

Notes

These also make amazing sandwiches. Toast hamburger buns and smear a little gravy on them and serve with extra gravy on the side for dipping. 
The gravy can be made up to one day in advance. Reheat on the stove over medium heat. 
Leftovers will keep in the fridge, covered, for up to 5 days. 

Nutrition

Calories: 562kcal | Carbohydrates: 198g | Protein: 40g | Fat: 22g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 1100mg | Potassium: 1009mg | Fiber: 7g | Sugar: 22g | Vitamin A: 3272IU | Vitamin C: 1mg | Calcium: 592mg | Iron: 11mg