Southern fried pork chops with mushroom gravy is the best comfort food meal for a chilly night. Tender pork, dredged in seasoned flour and smothered with pan gravy. It never fails to satisfy.
Every once in a while we need some comfort food. Am I right? Especially on Sunday. Sunday is the day that I like to relax, maybe read a bit and make my family a truly comforting Sunday supper.
If we’re being completely honest though, I also like making comforting dinners during the week. So when a recipe is perfect for a big family dinner on Sunday as well as a quick weeknight dinner on Wednesday, it’s a winner in my book!
That is exactly what these Southern Fried Pork Chops with Mushroom Gravy are. Tender, juicy, perfectly golden, delicious and ready in a snap.
Frying pork chops is a pretty simple technique. You need to dip the pork chops in an egg wash. Next, dredge them in a seasoned flour mixture. I like to let the pork chops set with the flour on them for at least 15 minutes, I find this helps the breading adhere to the pork chop and helps keep it crispy.
Finally, pan fry them in a mixture of butter and oil until they are golden brown. I use a mixture of butter and oil because butter has a tendency to burn easier than oil. The combo of the two will help prevent that from happening.
You’ll know that the pork chops are cooked through once they have reached an internal temperature of 145 degrees.
To keep the pork chops crispy after frying, you will want to rest the chops on a cooling rack that is set on top of a baking sheet. This method is better than simply placing them on a paper towel lined plate. When sitting on the cooling rack, the
First, I tried bone-in pork chops. I wasn’t too impressed. They took a little longer to cook than I wanted. Next time around, I tried battering and frying boneless pork chops. They were alright, but still a little too thick for what I was looking for.
Finally, I decided to take those same boneless pork chops, hit them with a meat mallet until they were 1/4 of an inch thick, dredge them in seasoned flour and pan fry them. They cooked up quickly and were oh so flavorful.
PRO TIP: To tenderize pork chops. Using a meat mallet (a rolling pin works too!) not only helps get the pork chops to the same uniform size, it also helps tenderize them. Sandwiching the pork chops between two pieces of plastic wrap (wax paper or in a freezer bag) keeps things a bit cleaner.
The technique for this pork chop gravy recipe is pretty easy: after you fry the pork chops, reserve one tablespoon of the pan drippings. Add the mushrooms and cook just until browned. Next, sprinkle flour over the top and cook 1 minute until the flour starts to smell nutty. Finally slowly whisk in broth and milk and cook until thickened.
The best Side Dishes for southern fried pork chops with gravy are homemade mashed potatoes and sauteed broccoli . It’s a comforting meal that is fit for Sunday suppers with the family but so quick that it’s also great on weeknights!
Looking for more southern recipes? Be sure to check out these!
Fried Green Tomatoes Easy Recipe
Try these other Main Dishes!
If you try this Southern Fried Pork Chops Recipe, take a quick photo and come share the comfort food love with me on Instagram. Use the #lifesambrosia and I’ll feature it in my stories!
Note: this post was originally published in 2009. It was updated with photos, tips and nutrition facts in 2019.
NicoJune 2, 2020 at 12:37 pm
I’ve made this recipe a few times and it is always delicious and the whole family ( even my picky kids) love it! Thanks!
DesereeJune 3, 2020 at 4:00 pm
You are so welcome! I am happy to hear that!!
edieNovember 4, 2013 at 2:08 pm
I’ve made the recipe several times and each time it is a hit. It is sooooooooo good.
ShariSeptember 18, 2013 at 3:25 pm
These were SOOOO good!! I didn’t have any “seasoning salt” so I used my 30% less sodium Old Bay’s. I added some sea salt, fresh thyme, a little cumin, and some onion powder. I had to cook about 6 minutes each side…maybe they were thicker than yours…?Heavenly dish. I’m making it again tonight! NOM NOM NOM!
BobPJune 19, 2013 at 7:29 am
The pork chops w/mushroom gravy was great! I don’t rate many recipes a 5 but if these don’t deserve a 5 I don’t know what does. Awesome – keep up the good recipes!
DeederDecember 13, 2012 at 6:50 pm
I made this tonight and it was YuMMy! My chops turned out little under 1/2″ too so it took about 5 min on both sides. Also added 1 whole yellow onion half moon chopped and salted the mushrooms at the end of their cook time so it wouldn’t extract all their moisture making them bitter. My family is gravy crazy so I did a whole can chicken broth with the 1/4 milk then added a tbsp of corn starch pre-mixed with 1/8c. cold wather to thicken it all up…. the po man’s gravy style (make what you need and thicken up after)…. It was Delicious!!!!!
MeganAugust 16, 2010 at 6:30 pm
Made this for dinner tonight and it was yummo! Loved the super-thin porkchops. I actually used whole wheat flour to coat the chops and you couldn’t even tell the difference. Made it with your Creamy Mashed Potatoes and some spinach.
SongeMarch 21, 2010 at 2:58 pm
I’ll be attempting this dish tonight and blogging about it. Fingers crossed that it turns out as good as yours looks! and BTW I LOVE your blog! :)
DesereeMarch 21, 2010 at 5:05 pm
Thanks Songe! I hope you enjoy it :)
DesereeFebruary 20, 2010 at 5:13 pm
Thanks Jessica, you’re welcome! I just checked out your blog and it looks like they turned out perfectly. The side dish of sauteed spinach with 4 cloves of garlic sounds simply divine too. :)
JessicaFebruary 15, 2010 at 5:29 pm
This was a wonderful recipe. You can see my post about it on my blog. We used portobella mushrooms and then water in place of the broth (our homemade stuff can gone bad :S) Thank you so much.
ZoeDecember 30, 2009 at 9:10 am
I made this a couple nights ago, and it was absolutely wonderful. My husband loved it so much that he requested it again for later this week. :) My chops ended up being about half an inch and I cooked them for about 5.5 minutes. So yummy! Thanks for the recipe!
DesereeDecember 30, 2009 at 8:04 pm
You’re welcome Zoe!
DeborahDecember 29, 2009 at 12:30 am
I’ll give this one a go, since I love mushrooms too – with everything – well almost! The ittalian kind with garlic – yummie. Well let’s see if I succeed :)
AlexandraDecember 18, 2009 at 5:55 am
I love mushrooms with anything. So good. Especially when made into a gravy or sauce… I’m betting this works equally great with chicken :)
What's Gaby CookingDecember 17, 2009 at 7:51 am
o…..m….g…. these look absolutely mouthwatering and delicious! I have to make this asap! That gravy looks fab – I could eat it for breakfast!