30-minute Fried Pork Chops and Gravy are moist and tender. Easy to make using a fast pan-frying and a simple pan gravy—an old-fashioned comfort food at its best.
A simple recipe for a delicious weeknight meal that will warm you to the bone.
Pork chops - bone-in or boneless
For Gravy-broth(pork, chicken, vegetable), flour
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From Stefanie: "Made these as a surprise for my southern husband, and he said “Baby, this is the best dinner you’ve ever made!”."
From Denise: "DrDan, thanks so much for this perfect recipe…Just delicious! I give this 5 stars!"
An old-fashioned comfort food recipe like grandma would make for a weeknight dinner on the stovetop. Sometimes, the old ways are the best—this quick and easy recipe is full of great flavor and wonderful gravy.
This recipe started with a request from my wife; she wanted fried pork chops with gravy, as we had as kids. It needed to be a fast, done-from-memory type recipe. So, we went from our memory—it came right back.
👨🍳How to Fry Pork Chops
- Trim chops and season pork chips.
- Heat oil over medium-high heat in a large skillet (cast iron preferred); when shimmering, add the pork chops.
- When the oil is hot and shimmering, add the seasoned chops.
- Cook for 4-5 minutes per side until an internal temperature of 145° minimum for safety. May vary by thickness, pan, and stovetop.
- Tent for 5 to 10 minutes, and make gravy if you want.
This is a summary of the steps and ingredients. See the recipe card or the step-by-step photo instructions below for complete instructions.
What pork chops to choose?
Either boneless or bone-in chops will cook nicely, but bone-in will take a few more minutes.
¾ inch thick chops are the standard found in US stores. But you may use between ½ inch up to 1 ½ inch for this technique. If you are over 1 inch thick, resting at room temperature will help you get the correct internal temperature.
What broth to use?
Use pork, vegetable or chicken broth or stock. You can use a pork gravy base or bouillon to make pork broth.
Preparing your pork chops—trimming and seasoning
Trimming: Pork chops can have a large rim of fat. If it is thick, trim it down to ¼ inch. Also, slice through the fat every inch or so to prevent cupping of the chop.
Seasoning: I suggest your favorite seasoned salt and some black pepper. I will frequently add an extra sprinkle of garlic powder to the seasoning salt.
If you brine, rinse off any surface salt and dry completely with paper towels. You should not add any salt to the seasoning, so skip the seasoning salt and use a sprinkle of paprika, black pepper, and garlic powder.
Add a sprinkle of cayenne pepper if you like a hotter flavor.
Should you and how to brine?
Brine is used to add moisture to meat like pork or chicken. While brining is optional and requires some time and planning. Brining is recommended, especially if the chops have been frozen before.
How to brine: A standard pork brine is 2 cups of water with 1 tablespoon of salt. The salt is ordinary table salt. If using a different salt, you should adjust accordingly.
But if you are salt sensitive, cut the salt back some or skip the brine. Be sure to rinse the meat under running water before cooking. If adding more seasoning after that, it should not contain salt.
Most chefs will add sugar to the brine, the same amount as the salt. Other flavors, like garlic, can be added.
🥣How to make gravy
I'm using a slurry method to make gravy here—not the more traditional roux method. I suggest using flour for the slurry since leftovers will store much better. To use cornstarch, see How To Make Gravy at Home for a more detailed discussion on methods and options.
In the slurry method, you need 2 tablespoons of all-purpose flour per cup of liquid. Dilute the flour with about a cup of liquid, and use a shaker or whisk to mix the flour with the liquid.
Use the pan drippings from cooking the pork chops and add the amount of broth to make the amount of gravy you need.
Pork broth is not readily available like other broths (vegetable or chicken). You can usually get pork bouillon or gravy base. I like to use Penzey's Pork gravy base.
For a starch, you will love mashed potatoes drowned in gravy, but rice, pasta, or noodles work well too.
Storage of leftovers
Refrigerate in an airtight container for 4 days, and the gravy, since it is made with flour, will also refrigerate and reheat nicely for 4 days.
Sealed correctly, both the chops and gravy can be frozen for 4 months.
145° with a three-minute rest is the minimum recommended by the FDA. My wife dislikes pink, so she is more of 155° here.
You must use a meat thermometer to check the temperature.
We were taught to cook pork to 165° for many years, but the pork was very dry. 165° is unnecessary and is no longer recommended as long as there is a 3-minute rest. See WebMD for the discussion.
You can, but you may have a few issues. When I dredge in flour or use panko bread crumbs, it is easy to burn the coating. You will have better results if you only season.
If you want breaded pork chops, please see Breaded Pork Chops.
If your chops are between 1 and 1 ½ inches thick, resting them at room temperature for 30-60 minutes will help stovetop cooking. Also, use a pan with a lid to help get a higher cooking temperature in the pan.
If over 1 ½ inches thick, stovetop cooking may overcook the surface before the center reaches 145*. You should sear and then bake in an oven to your desired internal temperature. See Pan Seared Oven Roasted Thick Cut Pork Chops for detailed instructions.
There are several ways to address this. A lid on the pan will help get the internal temperature up faster.
In the future, resting the meat at room temperature for 30 to 60 minutes before cooking will help.
Also, some pans do not conduct heat well. Get better pans or cast iron.
🐖Learn about pork chop
A pork chop is a slice of pork loin. It is from ½ inch to 2 inches thick and may or may not include some bone. The pork loin is a lean section of pork from the upper side near the back of the pig.
The loin is very lean, so it does well with rapid cooking, and brining is always good for any pork loin cut.
The "chops" at the front and rear end of a pork loin are not really pork chops and should be avoided unless you know what to do with them.
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Have you tried this recipe, or have a question? Join the community discussion in the comments.
Step-by-Step Photo Instructions
Allow the pork chops to rest at room temperature for 30 minutes if you have time and the chops are over 1 inch thick. They can have a large rim of fat. If it is thick, trim it down to ¼ inch. Also, if there is a long run of fat, slice through the fat every inch or so to help prevent the cupping of the chop.
Pat dry and season both sides of the chops with seasoning salt and pepper to taste. If you use a bouillon or soup base for your pork broth, then mix two cups now. You may also use chicken or vegetable broth.
Add 1 tablespoon oil to a large frying pan over medium-high heat. When the oil is shimmering hot, add the pork. Cook for 4-5 minutes until the bottom is nicely brown. Flip and cook for another 4-5 minutes. Continue to flip occasionally to an internal temperature of 145°. If you have difficulty getting a final internal temperature, a lid on the pan helps.
Remove from pan and tent lightly with foil while doing the gravy phase.
Whisk 4 tablespoons flour into one cup of broth. Add the other one cup of your broth to the pan over medium heat. When boiling, slowly add the broth/flour mixture while whisking continuously. Continue to whisk until thickened, about 2-3 minutes.
Fried Pork Chops with Gravy
- 2 pork chops - bone in or boneless
- seasoning salt - to taste
- pepper - to taste
- 1 tablespoons vegetable oil
- 2 cups broth - may come from pork gravy base or bouillon
- 4 tablespoons flour
- Allow the pork chops to rest at room temperature for 30 minutes if you have time and the chops are over 1 inch thick. They can have a large rim of fat. If it is thick, trim it down to ¼ inch. Also, if there is a long run of fat, slice through the fat every inch or so to help prevent the cupping of the chop.
- Pat dry and season both sides of the chops with seasoning salt and pepper to taste. If you use a bouillon or soup base for your pork broth, then mix two cups now. You may also use chicken or vegetable broth.
- Add 1 tablespoon oil to a large frying pan over medium-high heat. When the oil is shimmering hot, add the pork. Cook for 4-5 minutes until the bottom is nicely brown. Flip and cook for another 4-5 minutes. Continue to flip occasionally to an internal temperature of 145°. If you have difficulty getting a final internal temperature, a lid on the pan helps.
- Remove from pan and tent lightly with foil while doing the gravy phase.
- Whisk 4 tablespoons flour into 1 cup of broth. Add the other 1 cup of your broth to the pan over medium heat. When boiling, slowly add the broth/flour mixture while whisking continuously. Continue to whisk until thickened, about 2-3 minutes.
Your Own Private Notes
- I suggest ¾ to 1-inch thick pork chops for this recipe. Bone-in or boneless, either one is fine.
- Pork chips 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° with a three-minute rest.
- Season to your taste. I like Lawry’s seasoning salt.
- For the gravy, I like to use Penzy’s gravy base to make 2 cups of “broth.” You may use pork bouillon. Vegetable or chicken broth will work, also.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
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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.