Fried Pork Chops & Gravy
Fried Pork Chops & Gravy
Ingredients
For the Fried Pork Chops
- 6 thin-cut, bone-in pork chops
- 1 1/2 cups all purpose flour, reserve 3 tablespoons for the gravy
- 2 teaspoons Lawry's seasoning salt
- 1 teaspoon black pepper, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 cup avocado oil, or any other high smoke point oil
For the Gravy
- 2 tablespoons butter
- 2 1/2 cups chicken broth, beef or vegetable broth will also work
- 3 tablespoons reserved flour
- 1 teaspoon black pepper, as needed
Instructions
- 1
Season pork chops on both sides with Lawry's seasoning salt and 1 teaspoon of black pepper.
⏱️ 3 min
- 2
In a shallow bowl, whisk together the 1 1/2 cups of all purpose flour (reserving 3 tablespoons for the gravy), remaining Lawry's seasoning salt, garlic powder, onion powder, and smoked paprika.
⏱️ 2 min
- 3
Lightly dredge each pork chop in the flour mixture, ensuring it is fully coated, and let rest for a few minutes.
⏱️ 5 min
- 4
Heat the avocado oil in a large skillet over medium heat until it reaches 350°F (175°C).
⏱️ 3 min•🌡️ 350
- 5
Working in batches to avoid overcrowding the pan, fry the pork chops for 2-3 minutes per side until golden brown and cooked through. Transfer the cooked pork chops to a wire rack to drain any excess oil.
⏱️ 10 min
- 6
Carefully drain most of the excess oil from the skillet, leaving about 1 tablespoon and any browned bits (fond) in the pan.
⏱️ 1 min
- 7
Add the butter to the skillet and allow it to melt. Once melted, whisk in the 3 tablespoons of reserved flour. Cook, stirring constantly, for 1-2 minutes until the roux turns a golden color.
⏱️ 2 min
- 8
Slowly whisk in the chicken broth, a little at a time, to prevent lumps. Continue whisking and simmering until the gravy thickens to your desired consistency.
⏱️ 3 min
- 9
Season the gravy with black pepper to taste. Serve the fried pork chops immediately, smothered in the homemade gravy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fried Pork Chops & Gravy
For the Fried Pork Chops
- 6 thin-cut, bone-in pork chops
- 1 1/2 cups all purpose flour, reserve 3 tablespoons for the gravy
- 2 teaspoons Lawry's seasoning salt
- 1 teaspoon black pepper, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 cup avocado oil, or any other high smoke point oil
For the Gravy
- 2 tablespoons butter
- 2 1/2 cups chicken broth, beef or vegetable broth will also work
- 3 tablespoons reserved flour
- 1 teaspoon black pepper, as needed
Instructions
- 1
Season pork chops on both sides with Lawry's seasoning salt and 1 teaspoon of black pepper.
⏱️ 3 min - 2
In a shallow bowl, whisk together the 1 1/2 cups of all purpose flour (reserving 3 tablespoons for the gravy), remaining Lawry's seasoning salt, garlic powder, onion powder, and smoked paprika.
⏱️ 2 min - 3
Lightly dredge each pork chop in the flour mixture, ensuring it is fully coated, and let rest for a few minutes.
⏱️ 5 min - 4
Heat the avocado oil in a large skillet over medium heat until it reaches 350°F (175°C).
⏱️ 3 min•🌡️ 350 - 5
Working in batches to avoid overcrowding the pan, fry the pork chops for 2-3 minutes per side until golden brown and cooked through. Transfer the cooked pork chops to a wire rack to drain any excess oil.
⏱️ 10 min - 6
Carefully drain most of the excess oil from the skillet, leaving about 1 tablespoon and any browned bits (fond) in the pan.
⏱️ 1 min - 7
Add the butter to the skillet and allow it to melt. Once melted, whisk in the 3 tablespoons of reserved flour. Cook, stirring constantly, for 1-2 minutes until the roux turns a golden color.
⏱️ 2 min - 8
Slowly whisk in the chicken broth, a little at a time, to prevent lumps. Continue whisking and simmering until the gravy thickens to your desired consistency.
⏱️ 3 min - 9
Season the gravy with black pepper to taste. Serve the fried pork chops immediately, smothered in the homemade gravy.
⏱️ 1 min