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Mama's Pan-Fried Pork Chops with a Pan Gravy

This recipe for boneless pork chops involves seasoning the chops with a blend of spices, then dredging them in seasoned flour before frying in hot oil until golden and crispy. The pork chops are cooked to an internal temperature of 145°F, with an optional oven finish if needed. For the gravy, the remaining oil is used to make a roux with flour, then milk is added to create a smooth, creamy sauce. The pork chops are served with the gravy, perfect for pairing with mashed potatoes and your favorite side dish.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 6 People
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

For the Pork Chops:
  • 6 to 8 boneless pork chops
  • 2 tablespoons avocado oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
For the Dredge:
  • 1 cup flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
For Frying:
  • 2 to 3 cups oil for frying
For the Gravy:
  • 1/2 cup of the cooking oil from frying
  • 1/2 cup of the dredge flour
  • 2 to 3 cups milk
  • Salt and pepper to taste

Method
 

Prepare the Pork Chops:
  1. Rub the pork chops with avocado oil and season on all sides with salt, black pepper, smoked paprika, garlic powder, and onion powder.
Prepare the Dredge:
  1. In a large bowl or plate, mix the flour, salt, black pepper, smoked paprika, garlic powder, and onion powder.
Dredge and Cook:
  1. Lightly dredge each pork chop in the flour mixture, pressing the flour into the meat. Shake off any excess.
  2. Heat enough oil in a pan to reach a fingertip depth over medium heat.
  3. Fry 2 to 3 pork chops at a time to avoid steaming. Cook each side for 5 to 6 minutes until golden.
  4. Transfer cooked pork chops to a wire rack. Ensure the internal temperature reaches 145°F. If not, place them in a 350°F oven for 10 minutes to finish cooking.
Make the Gravy:
  1. Reduce the heat to low and remove all but 1/2 cup of the oil from the pan.
  2. Add 1/2 cup of the dredge flour to the oil and whisk continuously for 3 to 4 minutes to cook out the raw flour taste.
  3. Gradually add milk, 1/2 cup at a time, whisking constantly to maintain a smooth consistency.
  4. Bring the gravy to a low simmer, then adjust the seasoning with salt and pepper to taste. Add more milk as needed for a creamy texture.
Serve:
  1. Serve the hot gravy over the pork chops and pair with mashed potatoes and your favorite side dish. Enjoy!