Juicy fried pork chops and gravy – pan-fried on the stovetop in about 30 minutes. Whether boneless or bone-in, the chops stay tender with a rich brown gravy and that old-fashioned smothered pork chop flavor.
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Featured Comment From Denise :
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"DrDan, thanks so much for this perfect recipe…Just delicious! I give this 5 stars!"
❤️ Why I Love This Recipe
- Fast & Easy: From skillet to table in about 30 minutes.
- Juicy Every Time: Simple pan-fried method keeps pork chops tender, never dry.
- Real Brown Gravy: Made right in the same pan—no mixes, no fuss.
- Flexible: Works with boneless or bone-in chops.
- Old-Fashioned Comfort: Classic flavor and texture that feel like Sunday dinner any night.
🐖 Ingredients You'll Need
- Pork chops – Bone-in or boneless, both work well. Bone-in will take a little longer to cook. Standard ¾-inch thick chops are most common in U.S. grocery stores, but anything from ½ inch up to 1½ inches thick will work.
✅ Pro Tip: If your chops are 1 inch thick or more, let them rest at room temperature for 30–60 minutes before cooking so they cook evenly. For chops 1½ inches or thicker, see How to Cook Thick Pork Chops for the best method.
- Seasoning salt, black pepper, and a pinch of garlic powder — a simple, reliable combo, or swap in your favorite seasonings.
- Vegetable oil – for pan-frying to a golden crust.
- For the gravy – broth or stock (pork if you can find it, otherwise chicken or vegetable) plus all-purpose flour for thickening.
👨🍳 Quick Overview: How to Fry Pork Chops and Make Gravy
Trim the fat rim and season the pork chops.
Cook the pork chops in hot oil for 4–5 minutes per side, or until the internal temperature reaches 145°F.
✅ Pro Tip: Hot oil means better browning and juicier meat.
Remove the chops from the pan and tent loosely with foil while you make the gravy.
Make Gravy: Whisk the flour into some broth until smooth. Combine more broth with the pan drippings, bring to a boil, and slowly whisk in the slurry. Cook until thickened.
✅ Pro Tip: For extra tenderness and a version of smothered pork chops, simmer the chops in the gravy for 15–20 minutes before serving.
👇 Scroll down for the printable recipe card and complete photo instructions—or keep reading for tips, veggie sides, and serving ideas.
⏲️ How Long to Fry Pork Chops
For ¾-inch boneless pork chops, total cooking time is about 10 minutes (4–5 minutes per side) over medium heat.
Cooking time can vary depending on:
- Chop thickness
- Pan temperature
- Your preferred final doneness
Always use a meat thermometer for accuracy—time is only a guide.
For thicker chops (1 inch or more), add a few extra minutes, or see How to Cook Thick Pork Chops for the best method.
🌡️ Pork Chop Doneness Guide
- Rare — Under 145°F — Not recommended (USDA food safety)
- Medium-Rare — 145°–150°F — my preferred range
- Medium — 150°–155°F
- Medium-Well — 155°–160°F
- Well Done — 160°F+ — not recommended
👨🍳 Trimming & Seasoning
Trim any fat rim thicker than ¼ inch, and make small cuts through the fat every inch to prevent the chops from curling in the pan.
Season both sides with seasoned salt, black pepper, and a pinch of garlic powder, or your favorite seasoning blend.
If you’ve brined the chops, rinse and dry them before seasoning, and skip additional salt. For a little heat, add a pinch of cayenne.
🥣 How to Make Gravy
This recipe uses the slurry method—easier than a roux and perfect for beginners. It’s quick, smooth, and foolproof.
To make pork chop gravy, make a slurry of flour with part of the liquid you’re using for the gravy (broth, water, or milk). Add the remaining liquid to the pan drippings, bring to a boil, and slowly whisk in the slurry until it thickens to your liking—you may not need it all.
If the gravy tastes flat, add a pinch of salt or a bit of pork or chicken bouillon. No drippings? Use broth alone and stir in a small amount of gravy base for flavor.
✅ Pro Tip: The basic ratio is 2 tablespoons of flour per cup of gravy. For more details and troubleshooting, see How to Make Gravy at Home.
😊 Other Pork Recipes
If you like this recipe, try:
- Pan Seared Oven Roasted Pork Chops
- Baked Apple Pork Chops with Vegetables
- Breaded Pork Chops in the Oven
- How to Grill Pork Chops
For more comfort food, see:
🍽️ Serving Pork Chops
Serve your fried pork chops with mashed potatoes and plenty of gravy for classic comfort food, but rice, pasta, or noodles work just as well.
Veggie sides that fit the old-fashioned feel: broccoli, corn, peas, or green beans. Add warm bread like Stand Mixer Bread—Basic White or Stand Mixer Peasant Bread to round out the meal.
❄️ Storage & Leftovers
- Refrigerate: Store pork chops and gravy in an airtight container for up to 4 days.
- Freeze: Both chops and gravy freeze well for up to 4 months.
- Reheat: Gravy made with flour reheats nicely — just warm gently and stir to restore texture.
❓FAQs
The USDA recommends 145°F with a three-minute rest. Always use a meat thermometer for accuracy.
Brining adds moisture and flavor, especially if the chops have been frozen. It’s optional but worth it if you have time. Use 2 cups of water and 1 tablespoon of table salt (add sugar if desired), and refrigerate for 30–60 minutes. Rinse and pat dry before seasoning.
Yes! Just sear the chops, make the gravy, and simmer for 15–20 minutes until tender and at least 145°F internal temperature for that smothered pork chop flavor.
Not for this stovetop method—coatings tend to burn when pan-frying to a finish temperature. Season the chops simply and cook them in hot oil for the best results.
If you want breaded pork chops, see Breaded Pork Chops.
Cover the pan with a lid to trap heat and cook them through faster. For next time, rest thick chops at room temperature for 30–60 minutes before cooking, and use a heavy skillet for even heat.
📖The Recipe Card
Fried Pork Chops and Gravy (Easy 30-Minute Skillet Recipe)
Ingredients
- 2 pork chops - bone in or boneless
- seasoning salt - to taste
- pepper - to taste
- about 1 tablespoons vegetable oil
- 2 cups broth - may come from pork gravy base or bouillon
- 4 tablespoons flour
- salt to taste
Step-by-Step Instructions
Trim and Season
- Use bone-in or boneless pork chops that are ½ to 1½ inches thick. Allow the pork chops to rest at room temperature for 30 minutes if you have time. Rest is more importatn for thicker chops.
- Pat the pork chops dry. Trim fat to ¼ inch and make small cuts through the fat every inch to prevent curling. Season both sides with seasoning salt and pepper.
Pan-Fry
- Heat about 1 tablespoon of oil over medium heat until shimmering. Cook chops for 4–5 minutes per side, or until the internal temperature hits 145°F or higher. If you have difficulty achieving a final internal temperature, placing a lid on the pan can help.
- Remove from pan and tent lightly with foil while doing the gravy phase.
Make the Gravy
- Whisk 4 tablespoons of flour into 1 cup of the broth to make a smooth slurry. Add the other 1 cup of your broth to the pan drippings over medium heat. When boiling, slowly add the slurry while whisking continuously. Continue whisking and adding more slurry until the mixture thickens, about 2-3 minutes. You may not need all the slurry, Cook a few more minutes.
Recipe Notes
Pro Tips
- I suggest ¾ to 1-inch-thick pork chops for this recipe. Bone-in or boneless, either one is fine. Pork chops that are 1½ inches or more thick require a different method. See How to Cook Thick Pork Chops (Juicy, Oven-Baked Method)
- Pork chops can have a large rim of fat. If it is thick, trim it down to ¼ inch. Also, slicing through the fat about every inch helps prevent the chop's cupping.
- I usually do not use a lid for this recipe, but if you have difficulty getting the final internal temperature you want, use a lid.
- The minimum safe internal temperature is 145°F with a three-minute rest.
- Season to your taste. I like Lawry’s seasoning salt.
- For the gravy, I like to use Penzey’s gravy base to make 2 cups of “broth.” You may use pork bouillon, vegetable or chicken broth.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's Note: Originally Published January 23, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation. Welcome to one of our favorites we frequently do.
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Rachel says
Hello dr.dan I just love this recipe so easy and looks soooooo yummy I'm going to make it in a couple days cant wait thanks for sharing with us 😊have a great weekend
Jill McPhee says
Hey Dr Dan
Made this the other night. Perfect. I have always had a problem with pork chops as they would always come out so dry. I used salt and pepper and made the gravy with a little chicken bouillon. Added a baked potato and a veggie. Very good indeed. Tonight I am pan searing beef tenderloin for the oven. I have done this quite a bit and it always turns out yummy. The pork chops were great. Love the dogs.
DrDan says
Hi Jill,
Welcome to the blog.
I do love a well done pork chop, especially with gravy.
Hope the filets came out well. And Molly and Lilly say thanks
Thanks for the note and rating.
Dan
AlasKen says
Once again you nailed it. I made it as written except used 1/2” chops as that is what the butcher had handy and I prefer a thin chop. I had chicken broth so used it. We had had a long day of babysitting 3 grandkids, which we love but with 2 2 year olds and a 6 month old it is exhausting. My wife said she just didn’t feel up to cooking so I said I got this as I had seen the recipe and was craving pork chops the old fashioned way. I had bought the chops the day before so it was very easy and really was 30 minutes from start to the table as I had some leftover fried taters from breakfast. My wife was impressed and that is all that matters. Thanks for making it easier to cook for 2.
DrDan says
We just got back from grandparent duty two days ago so I feel your pain/fatigue.
I cheat on the potatoes and use Bob Evans sometimes. It is too much work for a bit of potatoes to make "real" mashed potatoes. But so good with the gravy.
The half inch chops ore fine but do tend to "cup" more especially if bone-in, so cut the fat rim if it is thick as I discussed.
I always have a few chops in the freezer I can just move to the refrigerator in the morning if the mood strikes for these.
Thanks for the note.
Dan
JodiK says
Hi, DrDan! I am new to your web site and want to commend you on the wonderful details and photos you post. I was looking for a pork chop recipe that my mother used to make. She has passed on and so I am now unable to ask her. When I read your recipe, I felt and sensed that it was very similar to the way she used to do it. It is too late tonight to make them but I plan on attempting them tomorrow. I can not wait to review your other recipes because you seem like my kind of 'guy'...very meticulous, precise, organized, detailed, intelligent...I think you get my point! Anyway, a great BIG thank you to you for all your hard work and time spent devoted to this!! I just know I am going to love coming back and looking at ALL of your recipes!!! Job WELL DONE!!!
Jodi : )
DrDan says
Hi Jodi,
Welcome to the blog.
This is a personal favorite for us. We do it 1-2 times per month. We always "double up" on the added pork flavor to the gravy. I use Penzey pork gravy base but any pork base adds a lot of flavor.
I do try to be detailed in my presentation. I want the readers to imagine doing the recipe and know they can do it.
Thanks for the note and compliment. Have a great holiday.
Dan
Jacki Gilbert says
So when is the wedding?
Sharon Archer says
I only have beef broth. Would that work as well?
DrDan says
Hi Sharon,
Welcome to the blog and sorry for the delayed response. Two trips to computer repair in two days.
I probably would not do the beef broth. I just don't see it as a good flavor mix. Try chicken or vegetable broth if you can't do pork.
Dan
Denise says
DrDan thanks so much for this perfect recipe, I have been looking all over for one for pan fried thick cut pork chops with creamy gravy, just like my grandmother Etta used to make. The tip about putting the lid on was excellent as the meat did not curl, yet it browned. It was quick and easy with mashed potatoes and veggies. The gravy turn out perfect also. The only deviation I made was flouring the chops for a light breading. Just delicious! I give this 5-stars!
DrDan says
Hi Denise,
Welcome to the blog.
This is just a recipe that needed to be written down. It is one of my favorites and I try to do it every few weeks.
Thanks for the note.
Dan
Ramona says
Could I use chicken or beef broth for the gravy?
DrDan says
Hi Ramona,
Welcome to the blog.
I would do the chicken. I think it will pick up the pork taste from the pan the best.
Dan
Stefanie says
I’ve tried other fried pork chop recipes only to have a “fried chicken” type chop. Made these as a surprise for my southern husband and he said “Baby, this is the best dinner you’ve ever made!”.
I use chicken stock instead of a pork base but he loved them all the same. Thanks Dr. Dan!
Lois Rogers says
Hi, I am so happy to find these recipes for two. I am anxious to try the pork chops. This is how my mother and therefore me used to make pork chops but cooked them too long and used thinner chops so they turned out dry. I have sort of not used pork chops very much lately but they are a favorite of mine. Looking forward to other recipes to try.
Linda says
Dan,
I just found you and LOVE reading your recipes. Im a senior so cooking for 2 is great for me. I love to cook but must follow recipes - Im not creative.
Can you please tell me how long a "base' would last? I would hate to buy a jar like that and then have to toss it after using a little.
Thanks for your help!
DrDan says
Hi Linda,
First thanks for the note and rating.
The base does not seem to have an expiration date on it that my old eyes can find. We refrigerate after opening but the label says you don't have to.
We tend to replace these things once a year or so but now the pork is running really low just in the last month.
We like going to Penzeys. Excellent quality spices and really it is cheaper then the spices at you local market.
Dan
RossC says
Good to see an old fashioned pork chop recipe...
Pork chop dinners have been featured in our family for over 50 years and they have always been done, much as you do here.. My mom taught me, I taught my children, they taught their children and I'm certain that the children of my grandchildren will be taught the same methods... :O)
DrDan says
Hi Ross,
You are so right. This needs to be taught and handed down. But really nobody is publishing instructions. I looked around for a "refresher" since it had been so many years since I had done this. Nothing out there. We have done this 4 times since I posted this... it's not wearing out it's welcome yet.
Thanks for the note and rating.
DrDan
Suzanne says
As my grandma always said if it ain't broke why fix it. You say to let chops rest for 30 min. even tented won't they get cold? I only rested for 10 min. because my hubby bought skinny chops this time because I was afraid they would get cold but I do prefer to rest at least 20. Could pork steak be used instead? My son and his family like that. Thank your wife for reminding me of my childhood.
DrDan says
Hi Suzanne,
The initial rest is before cooking to get the internal temp of the meat up. Not so important with 3/4 inch but if you go to 1 inch or more the outside may overcook before the correct internal temp is reached.
The tenting the cooked meat is at the end to keep warm while doing the gravy. I did this recipe again 2 days ago. I did 6 chops in two batches of 3. The first three were still a good serving temp after waiting for the second batch to cook and the gravy. Some people use a 200 degree oven to keep them warm but I don't find that needed.
If you are not doing the gravy phase, I would let them rest for about 5 minutes before serving.
Pork steak should work fine.
DrDan
Leslie says
These were great and tender, I plan like to make again for company (used vegetable broth for gravy liquid). What is the pork container you show in your picture, is it something I should buy before making again?
DrDan says
Hi Lesile;
The "Pork" bottle is gravy base from Penzeys. It makes the what is eventually pork broth. I buy it once per year along with the turkey since neither come in broth form. It will make the gravy scream pork. Just what my wife wanted. A boullion cube could do the same thing. The veggie broth I'm sure is just fine.
Dan
Joan says
Yum, much the way my mother cooked them. She always made milk gravy. I will try these soon!