Fried Pork Chops with Pickle Juice Gravy is the ultimate southern fried pork chop recipe. Bone-in thick pork chops are breaded and fried until golden and crispy. They are then covered in a creamy white gravy flavored with chopped dill pickles and dill pickle juice. The pickle juice adds a salty tang to the gravy that is so good.

 
I love to serve Fried Pork Chops with Pickle Juice Gravy over mashed potatoes with either peas or southern green beans and maybe even some ultra Creamy Mac and Cheese.

 
It’s well known that pickle juice really helps flavor fried chicken and it works equally well paired with pork.

 
Tips for making Fried Pork Chops with Pickle Juice Gravy
For best results, use bone-in pork chops. The bone slows down the cooking time and will help keep the chops from drying out and result in a more flavorful and tender pork chop. Pork chops do not need long to cook. If you overcook them even a little, they will be dry and tough. If you are using pork chops that are thinner than 3/4-inch, they will only need about 2 minutes on the first side and 1 to 2 minutes on the second side.

More Pork Recipes

Crunchy Honey Garlic Pork Chops
Easy Oven Barbecued Pork Chops
Honey Pecan Pork Chops
Southern Fried Pork Chops

Fried Pork Chops with Pickle Juice Gravy

Bone-in pork chops are breaded and fried until golden and then topped with a white gravy made flavored with pickle juice.

4 rib or center cut pork chops with bone in, (3/4-inch thick)
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