As much as I like grilled pork chops, I think fried pork chops win my heart in the end. They’re both very easy, but the texture for fried chops does wonders. They’re also better in sandwiches, and you can make a hearty gravy to go with them. This recipe isn’t for gravy, but I’ll give a rough breakdown of gravy-making as well.
The only thing you need to make these is oil, flour, and pork chops. You can season the flour, but it isn’t really necessary. The amount of oil and flour you need will depend on a lot of factors, but you’ll want to use enough oil for shallow frying. For this reason, I recommend chops that are more thin.
If you want to make a gravy, you’ll have to play it by ear. It isn’t really something that can be done by following a few lines of text. However, there are some things to keep in mind.
if you have a lot of oil leftover, you’ll want to remove some of it beforehand. You probably don’t want a bucket’s worth of gravy, and it’s also more difficult to make a lot at once. Since it uses more ingredients, you’ll be wasting more flour/milk if things don’t go well.
Also keep in mind that the gravy thickens as it cools. If the viscosity is “just right” when it’s max temperature, it’ll be quite thick by the time you’re eating. You’ll also want to season the gravy at some point with salt and pepper. While it can be enjoyed plain, it’s much better once seasoned.
Finally, the gravy is far from visually pleasing. In a few words, “it tastes as good as it doesn’t look”. If you think you messed up because your gravy looks like a monster from a low-budget horror film, it’s probably fine. The taste is probably fine, anyway. If nothing else, you can put a chop between two pieces of bread and call it a day.
If you like this recipe for fried pork chops, consider checking out my biscuits and gravy.
Ingredients
Pork chops, as needed
Flour, as needed
Vegetable oil, as needed*
Preparation
Preheat your oil in a large pan to 375 f (190.5 c). While it’s heating, cover your pork chops in flour.
Fry the floured chops for 3-5 minutes** per side or until the chops are cooked through.
If desired, make gravy*** out of the remaining oil.
Notes
* You’ll want enough oil to come up about halfway up the pork chops. In order to use less oil, I recommend using thinner chops.
** This is a very rough estimate. Since there are so many variables, 6-10 minutes could be too long or not long enough. I recommend using an instant-read thermometer instead of relying on time.
*** To make gravy, add a roughly equal amount of flour to your oil. Cook that for a few minutes over medium heat, then add enough milk to make a gravy. How much milk depends on how much oil/flour you have. Since I never measure this, I can’t in good conscience give you an estimate.
My usual procedure is to add some milk, then add some more once it’s thickened. Once it’s stopped thickening almost immediately, I’ll weigh the viscosity vs what I want it to be. This is really something to do by feel, so I can’t say much more than that. If you want, you can make a smaller amount of “practice gravy” to build some confidence before tackling a larger amount.
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