Southern Fried Pork Chops with White Gravy have an extra crispy coating covered with a creamy buttermilk gravy. This is down home southern comfort food at its best.

All cooked in one pan for easy clean-up.

How To Make Southern Fried Pork Chops with White Gravy

The pork chops are dipped in buttermilk and coated in a flour, cornmeal mixture seasoned with salt, pepper, and paprika. They are pan-fried until golden on both sides and then transfered to the oven to finish cooking. Two tablespoons of the pan drippings are used to to make an easy, tangy buttermilk gravy.

How To Serve

Best served with mashed potatoes or white rice as a starch. Southern-Style Green Beans, Southern Broccoli Casserole, Southern Cabbage, and green peas are good sides.
Equipment Needed

Large Cast Iron Pan– Cast Iron is best for frying because it retains heat really well, keeping the temperature from fluctuating alot. If you don’t have cast iron, any pan can be used, preferably with a heavy bottom.

Instant Read Thermometer– not necessary, but helpful so you do not cook the pork longer than necessary.

Recipe Tip

You can use either bone-in or boneless pork chops. I prefer bone-in. I think they cook up a little juicier and have more flavor. Be careful not to overcook the pork. Pork is done when it reaches an internal temperature of 145 degrees.

More Pork Chop Recipes

Cornbread Stuffed Pork Chops– have a delicious cornbread stuffing with m...