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.
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: breaded pork chops, panko pork chops