Talk about some serious comfort food. These pork chops are juicy, tender, and oh so comforting, smothered in creamy, peppery gravy made directly with the browned bits of the pan. It brings me home just thinking about it. Pair it with some classic mashed potatoes and a green side (I went with collards last time!) and you’re set for the perfect Sunday supper (or any night of the week!).

Southern Style Pan-Fried Pork Chops (with gravy!)

A perfect year-round comfort food recipe. Serve it up with some creamy mashed potatoes (another perfect vessel for all that yummy gravy), and something green on the side, and you’re in for a classic southern supper, in under half an hour.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Keyword: comfort food, dinner, easy recipe, gravy, pan fried, pork, pork chops, southern
Servings: 4


For the Pork Chops

  • 4 Skinless pork chops (You can use boneless or bone-in, either one works great!)
  • 1 cup all purpose flour
  • 2 tsp seasoning salt
  • 2 tsp paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • salt & pepper (to taste)
  • 2 tbsp butter

For the Gravy

  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup milk (roughly)
  • salt & pepper (to taste)


  • Season the pork chops well with salt and pepper on both sides.
  • In a shallow bowl or container, mix the flour and spices well.
  • In a cast-iron skillet or non-stick pan, melt the butter on medium high heat.
  • One at a time, dredge each pork chop in the flour mixture, patting it generously on all sides.
  • Place the pork chops in the super hot pan, and don’t touch them for at least 3 minutes!
  • Once they are golden brown on the bottom side (about 5 minutes or so), gently flip the pork chops and cook on the other side for another five minutes.
  • Using tongs, press the side edges of the pork chops down on the hot pan to brown them.
  • Place the pork chops aside on a paper towel lined plate, or keep warm in a low oven.
  • If you have a bunch of excess grease in the pan, pour most of it out (Be careful though, it’s hot!), leaving enough to generously coat the pan.
  • Lower the heat to medium, and add the remaining 2 tbsp of butter to the pan. Use a flat whisk to scrape up browned bits in the pan.
  • Once the butter is melted, sprinkle in the flour and use a flat whisk to stir constantly for about 2-3 minutes until the flour is cooked and turning brown.
  • Slowly stir in the milk, constantly whisking. Pour in a little, let the mixture thicken as you stir, then repeat. (You may need a little more milk depending on the consistency you want).
  • Once you’ve achieved the desired consistency, whisk in salt and pepper to your taste.
  • Serve immediately over the pork chops!


The key to the gravy is constantly whisking it so that you get all the lumps out, and end up with a smooth, rich and creamy topping to smother your pork chops in. 

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