Breaded Pork Chops and Gravy Recipe

Breaded Pork Chops and Gravy is a comforting, hearty meal featuring tender pork chops with a golden, crispy coating, served with a rich and savory gravy. This classic dish is perfect for weeknight dinners or a special family gathering.

Why You’ll Love This Recipe

• Crispy and Juicy: The breading locks in the pork chop’s moisture while creating a crispy crust.
• Rich and Flavorful Gravy: The homemade gravy is savory and complements the breaded chops perfectly.
• Easy to Make: Simple ingredients and straightforward steps make this recipe a breeze.
• Versatile: Pairs well with mashed potatoes, rice, or steamed vegetables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pork Chops:

• Bone-in or boneless pork chops
• All-purpose flour
• Eggs (beaten)
• Panko breadcrumbs or seasoned breadcrumbs
• Salt
• Black pepper
• Paprika
• Garlic powder
• Oil for frying (vegetable or canola)

For the Gravy:

• Butter
• All-purpose flour
• Chicken or pork broth
• Milk or heavy cream
• Salt
• Black pepper

Directions

this recipe

For the Pork Chops:

1. Prepare the Breading Stations:
   • In one shallow dish, mix flour, salt, black pepper, paprika, and garlic powder.
   • In a second shallow dish, beat the eggs.
   • In a third shallow dish, place the breadcrumbs.
2. Bread the Pork Chops:
   • Pat the pork chops dry with a paper towel.
   • Dredge each pork chop in the seasoned flour, then dip into the beaten eggs, and finally coat with breadcrumbs, pressing gently to adhere.
3. Cook the Pork Chops:
   • Heat oil in a large skillet over medium heat.
   • Fry the pork chops for 3-5 minutes per side, depending on thickness, until golden brown and cooked through (internal temperature of 145°F or 63°C).
   • Remove from the skillet and place on a wire rack or paper towel-lined plate to drain excess oil.

For the Gravy:

1. Make a Roux:
   • In the same skillet, melt butter over medium heat, scraping up any browned bits.
   • Add flour and whisk continuously for 1-2 minutes to form a smooth roux.
2. Add Liquid:
   • Gradually whisk in the broth and milk or cream, ensuring no lumps form.
   • Cook, stirring frequently, until the gravy thickens. Season with salt and black pepper to taste.
3. Serve:
   • Plate the pork chops and generously ladle the gravy over the top. Garnish with parsley if desired.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Variations

• Herbed Breaded Chops: Mix fresh or dried herbs like parsley, thyme, or oregano into the breadcrumbs for extra flavor.
• Spicy Twist: Add cayenne pepper or chili powder to the flour mixture for a spicy kick.
• Gluten-Free Option: Use gluten-free flour and breadcrumbs.
• Creamy Mushroom Gravy: Add sautéed mushrooms to the gravy for an earthy, hearty variation.

Storage/Reheating

• Refrigerator: Store leftover pork chops and gravy in separate airtight containers for up to 3 days.
• Freezer: Freeze breaded, cooked pork chops (without gravy) for up to 2 months. Freeze gravy in a separate container. Thaw in the refrigerator before reheating.
• Reheating: Reheat pork chops in the oven at 350°F (175°C) for 10-15 minutes to maintain crispiness. Warm the gravy on the stovetop, adding a splash of broth or milk to thin if needed.

FAQs

1. Can I bake the pork chops instead of frying?

Yes, bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden and cooked through.

2. What cut of pork works best?

Bone-in chops retain more moisture, but boneless chops work just as well for this recipe.

3. Can I make the gravy ahead of time?

Yes, the gravy can be made a day in advance and reheated on the stovetop.

4. What sides go well with this dish?

Mashed potatoes, steamed green beans, roasted carrots, or a crisp salad are excellent options.

5. Can I air fry the pork chops?

Yes, air fry at 375°F (190°C) for 12-15 minutes, flipping halfway through.

6. How do I keep the breading from falling off?

Pat the pork chops dry before breading, and press the breadcrumbs firmly onto the chops.

7. Can I make this dairy-free?

Use plant-based butter and non-dairy milk for the gravy.

8. What can I use instead of panko breadcrumbs?

Regular breadcrumbs, crushed cornflakes, or even crushed crackers are great alternatives.

9. How can I thin the gravy if it’s too thick?

Add a splash of broth or milk and whisk until the desired consistency is reached.

10. How do I avoid overcooking the pork chops?

Use a meat thermometer to check for an internal temperature of 145°F (63°C). Remove from heat promptly.

Conclusion

Breaded Pork Chops and Gravy is a comforting, classic dish that delivers on flavor and texture. Whether served for a family dinner or special occasion, this recipe is sure to impress. Pair it with your favorite sides for a well-rounded, satisfying meal that’s bound to become a favorite in your rotation!

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