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.
🐖Ingredients
Pork chops - bone-in or boneless
Seasoning salt
Black pepper
Vegetable oil
For Gravy-broth(pork, chicken, vegetable), flour
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Featured Comment From Denise :
"DrDan, thanks so much for this perfect recipe…Just delicious! I give this 5 stars!"
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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—Step-by-Step
1. Allow the pork chops to rest at room temperature for 30 minutes if you have time.
2. Dry and season both sides of the chops. Trim fat if thicker.
3. Cook in hot oil with medium heat for 4-5 minutes per side to an internal temperature of 145°.
4. Remove from pan and tent lightly with foil while doing the gravy phase.
5. Make gravy per instructions in recipe card.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
Other Pork Recipes
Other great pork chop recipes to try are Pan Seared Oven Roasted Pork Chops, Baked Apple Pork Chops with Vegetables, or Breaded Pork Chops. Or learn how to grill a great pork chop with How to Grill Pork Chops on a Gas Grill.
Or try some comfort food like Fried Pork Tenderloin Sandwich or Oven Fried Pork Tenderloin Sandwich.
Ingredient variations
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.
Serving pork chips
For a starch, you will love mashed potatoes drowned in gravy, but rice, pasta, or noodles work well too.
This is a traditional old-fashioned dinner, so simple broccoli, corn, peas, or green beans match up well. Add a simple bread, like Stand Mixer Bread—Basic White or Stand Mixer Peasant Bread.
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.
❓FAQs
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 Cooking Thick 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.
📖 Recipe
Fried Pork Chops with Gravy
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Ingredients
- 2 pork chops - bone in or boneless
- seasoning salt - to taste
- pepper - to taste
- 1 tablespoons vegetable oil
For Gravy
- 2 cups broth - may come from pork gravy base or bouillon
- 4 tablespoons flour
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 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.
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 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.
Your Own Private Notes
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.
Nutrition Estimate
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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.
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!