Country-Fried Pork Chops with Peppered White Gravy


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Country-Fried Pork Chops with Peppered White Gravy

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    Enjoy Southern comfort food at its best—crispy coated, pan-fried and smothered in homemade gravy. Serve Country-Fried Pork Chops with mashed potatoes and green beans for a full Southern experience.

    Recipe Tags

    Servings and Ingredients

    Serves 2
    Pork Chops
    Hy-Vee vegetable oil, for frying
    ⅔ c. all-purpose flour
    1 ½ tsp. Hy-Vee seasoned salt
    ½ tsp. Hy-Vee black pepper
    2 Hy-Vee large eggs
    2 (11- to 12-oz.) Hy-Vee Midwest Pork thick-cut, bone-in pork loin chops
    Italian parsley, for garnish
    1 tbsp. Hy-Vee salted butter
    1 tbsp. all-purpose flour
    1 c. Hy-Vee half & half
    ¼ tsp. Hy-Vee salt
    ¼ tsp. Hy-Vee black pepper

    Things To Grab

    • 12-inch cast iron skillet
    • 2 pie plates
    • Paper towels
    • Small saucepan
    • Whisk


    1. Heat 1/2-inch vegetable oil to 350 degrees in a 12-inch cast iron skillet over medium heat for pork chops.

    2. Meanwhile, stir together flour, seasoned salt and pepper in a pie plate. Whisk together eggs in another pie plate.

    3. Pat pork chops dry with paper towels. Coat pork chops, one at a time, in flour mixture; shake off excess. Dip in eggs, turning to coat both sides and edges. Then dip in flour mixture again to coat.

    4. Cook pork chops in hot oil for 13 to 15 minutes or pork chops reach at least 145 degrees, turning halfway through.

    5. Meanwhile, for gravy, melt the butter in a small saucepan over medium-low heat. Whisk in flour until smooth. Cook and whisk for 1 minute. Whisk in half & half; bring to a simmer. Gently simmer for 5 minutes, whisking frequently. Whisk in salt and pepper.

    6. Serve gravy over pork chops. Garnish with parsley, if desired.

      Hyvee Culinary Expert Tip
      Nutrition facts cannot be accurately calculated for fried foods.
      Hy-Vee Test Kitchen