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Even though I grew up in the Midwest, my grandmother was originally from the South. That meant that dinners at Grandma’s house always included rich, creamy dishes. She really knew how to cook! I’ve loved Southern-style cooking ever since I was a kid and I still have a weakness for it today.
This recipe is straight up Southern fare. One of the little secrets I learned is that Southern-style cooking isn’t hard. It’s just flavorful and rich and it definitely isn’t diet food, especially since so much of it is fried. But one bite of these super tasty breaded pork chops with cream gravy will convince you that it’s all worth it.
Breaded Pork Chops
If you love other classic Southern fare like fried chicken or chicken fried steak, you’ll love these breaded pork chops. After all, they work on basically the same principle: it’s meat dipped in flour, then fried. And like any good Southern fried dish, it’s topped off with deliciously decadent cream gravy.
To make these really good, you want to choose the best-looking pork chops you can find. The thicker, the better. Then you’re going to add spices to some flour. Dredge the pork chops through a beaten egg, flour, and bread crumbs, and then fry ‘em up in hot oil in a pan. It sounds so simple but the results are truly impressive.
The cream gravy is really the perfect choice to top off these perfectly fried pork chops. Cream gravy is comfort food to me. That’s one of my favorite things I learned from my Grandma. Not only did she teach me how to make cream gravy (and boy, is it easy) but she also taught me the importance of always having some on hand.
Grandma loved cream gravy and she always had some in her house. She used it for putting on everything from toast at breakfast to mashed potatoes. Speaking of mashed potatoes, I think they are a logical choice for a side dish to serve with these breaded pork chops.
Panko Pork Chops
It may not seem like it, but this recipe still works well when you decide to make little changes. One thing that you can do is to make panko pork chops for a bit of extra crunch. Using panko bread crumbs instead of regular bread crumbs provides some great texture.
This is meant to be a full on, Southern fried kind of meal experience. But if you really must make a healthy version that’s not fried, just don’t tell Grandma. You can actually bake the pork chops in the oven but you need to modify the recipe a bit.
If you want to make your panko pork chops in the oven, the first thing you’ll want to do is toast the panko bread crumbs first. Toasting the bread crumbs first will make sure that the pork chops stay crunchy when baked in the oven. Just toss the bread crumbs with two tablespoons of olive oil before putting them in the oven at 425 degrees. Let them toast for 5 to 7 minutes.
Then you’ll want to coat the pork chops with the bread crumbs. Bake the pork chops in the oven at 400 degrees for 10 to 15 minutes. Use a meat thermometer to make sure the pork chops are cooked to an internal temperature of 160 degrees. (The USDA recently changed the safe cooking temperature for pork to 145 degrees, but I still use 160 degrees just to be on the safe side!)
Whether you bake them in the oven to make them healthier or you do it the good old Southern way and fry them, breaded pork chops with cream gravy will be a dish you’ll love to eat.Print
If you love other classic Southern fare like fried chicken or chicken fried steak, you’ll love these breaded pork chops. After all, they work on basically the same principle: it’s meat dipped in flour, then fried.
- 8 center cut pork chops, 1/2 inch thick each
- salt and pepper
- 1 large egg
- 3 Tablespoons milk
- 1/2 cup all purpose flour
- 3 cups fresh bread crumbs
- 1 teaspoon dried thyme
- 1/4 cup vegetable oil
- 6 Tablespoons flour
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 2 1/2 cups whole milk
- Pat pork chops dry with paper towels. Sprinkle with salt and pepper.
- Heat oil in a heavy skillet.
- Whisk egg and milk together in a shallow bowl.
- Place flour in another shallow bowl.
- Mix breadcrumbs and thyme in a third separate shallow pan.
- Dip each pork chop in the flour, shake off the excess, then dip into the egg mixture and roll in the bread crumbs. Pat to make the bread crumbs stick.
- Place chops in the skillet over medium heat and fry for about 4 to 6 minutes on each side. Remove from skillet and serve hot with cream gravy.
- Drain oil from skillet that pork chops were cooked in. Do not wash or dry pan.
- Add 6 Tablespoons flour into pan (use any leftover flour) and blend well.
- Gradually stir in salt, pepper, and 2 1/2 cups of milk. Cook and stir over medium heat until thickened.
- Cover pork chops with gravy when served.
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: breaded pork chops, panko pork chops