Country Fried Pork Chops

Country Fried Pork Chops are all about crispy breading on juicy pork, with creamy pan gravy to spoon over the top. They bring southern comfort to your dinner table, perfect for feeding a hungry family or making a weeknight meal feel special.

I learned how to make these from my aunt who never measured a thing but always served the juiciest chops with the crispiest crust. Now it is a must at our Sunday dinners.

Ingredients

• Boneless pork chops: look for chops about half an inch thick so they cook quickly and stay tender
• Seasoned salt: this gives the pork savory depth right from the start
• Black pepper: always use fresh cracked for the best kick
• All purpose flour: creates that first dry coat and later helps thicken the gravy
• Saltine crackers: crushed they make the crust extra crunchy and hold up to frying
• Garlic powder: adds a mellow aromatic note trust me do not skip it
• Onion powder: brings balance and a little sweetness
• Eggs: help the breading cling and create a golden finish
• Milk: use whole for richer batter and creamy gravy
• Hot sauce: a little zing in the egg wash and totally changes the dish
• Shortening for frying: gives a Golden Southern crust with less splatter than oil
• Kosher salt: for seasoning gravy choose flakes for best flavor

Tips

always pat pork chops dry before dredging for the best crust

Step by Step Instructions

Season the Pork:

Sprinkle both sides of the pork chops with seasoned salt and black pepper Press seasoning in to help it stick Set aside on a tray to rest while you prepare the dredge This lets the flavors soak in

Prep the Dredging Stations:

Set up three shallow bowls One with plain flour One with a mix of remaining flour crushed crackers seasoned salt garlic and onion powder and black pepper In the last whisk eggs milk and hot sauce until fully blended

Dredge the Pork Chops:

Work with one chop at a time First dip in plain flour and shake off excess Next dip in the egg mixture letting any extra drip away Finally coat in the cracker and spice mix pressing firmly to cover every surface Set onto a tray Repeat for all chops

Fry the Pork Chops:

Melt enough shortening to reach a quarter inch up the side of a large skillet Heat over medium until about three hundred and fifty degrees Fahrenheit Fry chops in batches if needed so they do not touch Cook four to five minutes each side until deep golden brown and cooked through Place on paper towels to drain Repeat until all are fried

Make the Gravy:

Carefully reserve a quarter cup of the frying oil Once the pan is wiped of extra bits return the oil to medium low heat Add flour and whisk nonstop until smooth and just turning golden Slowly pour in milk whisking all the time to avoid any lumps Add salt and pepper Taste and adjust seasoning Let thicken to your liking

Serve Up:

Arrange the pork chops on plates and pour plenty of gravy over the top

Pin it

My favorite part is the crust which gets so crunchy thanks to those crushed saltines The first time I used hot sauce in the egg wash my family could not guess the secret but they never left a crumb behind

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days Reheat in a skillet or oven for best crispiness The gravy will thicken in the fridge so add a splash of milk when reheating

Ingredient Substitutions

Boneless chicken breasts can be swapped for pork chops just keep an eye on cooking time Buttermilk can replace regular milk for extra tang Any mild cracker can work in place of saltines if needed

Serving Suggestions

Serve these with mashed potatoes fresh corn or green beans Homemade biscuits are classic on the side and gravy goes over everything

Pin it

Cultural Context

Country fried pork chops have roots in southern home kitchens where using pantry staples and thrifty cuts of meat is the rule The saltine crust and pan gravy are hallmarks of rural comfort cooking

Frequently Asked Questions

→ How do you get pork chops extra crispy?

Press the chops firmly into the cracker mixture, and do not overcrowd the skillet so the coating browns evenly.

→ What temperature should pork chops reach?

Cook until an internal temperature of 160°F is reached for juicy yet safe pork chops.

→ Can I use bone-in pork chops?

Yes, bone-in chops work well but may require a slightly longer cooking time for thorough doneness.

→ What sides pair well with country fried pork chops?

Mashed potatoes, green beans, or coleslaw make classic accompaniments to these flavorful chops.

→ How do I prevent soggy breading?

Let breaded chops rest before frying, and blot excess oil on paper towels after cooking for a crisp finish.

→ Is the gravy spicy?

The gravy is creamy with a mild pepper note; adjust seasoning to your taste preference if desired.