This is one of my favorite ways to eat pork chops. The gravy is amazing and with a side of mashed potatoes this dinner is just chef’s kiss! The cayenne pepper can pack a punch so if heat isn’t your thing, I would half the cayenne pepper. If you like the heat, kick it up a notch and enjoy!
Skillet Fried Pork Chops with Gravy
Ingredients
For Pork Chops
- 1 lb Thin Cut Pork Chops
- 2 Eggs
- 1 ½ Cup Flour
- 1 Cup Milk
- Oil for frying
- Cayenne Pepper to taste
- Salt and Pepper to taste
For Gravy
- ½ Cup Butter
- ½ Cup Flour
- ¼ tsp Cayenne Pepper
- 4 Cup Milk
- 1 tsp Salt
- ¼ tsp Black Pepper
Instructions
- Set up flat baking dishes or a dredging station with 2 spaces. In one, mix eggs and milk and whisk together. In second, whisk together the flour, cayenne pepper, salt, and pepper.
- Salt and pepper both sides of the pork chops, remembering you also added salt and pepper to your flour dredge.
- Dip each pork chop in egg mixture, then flour, then egg, and flour again. Set aside.
- Heat oil in skillet, making sure the bottom of your skillet is covered and deep enough to come at least ¼ of the way up your pork chops.
- Once oil is heated and shimmering, carefully place pork chops in skillet making sure they aren't overlapping. Cook each pork chop for 2-3 minutes per side or until browned and cooked through. Remove from skillet and set on paper towel lined plate. Turn heat off.
Gravy
- Over medium heat melt butter in a large saucepan. Add flour, slat, pepper, and cayenne pepper and whisk to combine. Cook flour mixture or "roux" for about 3 minutes or until starting to brown.
- Slowly pour in milk while whisking until the mixture is smooth and there are no lumps. Continue to cook until gravy thickens- about 10 minutes. Be sure to whisk often to prevent scorching.
Bring It All Together
- Plate your pork chops with optional sides and cover with gravy. Serve immediately.
Notes
We always serve these pork chops with mashed potatoes and use the gravy for both. If you don’t wish to use the gravy for potatoes or another side, I would recommend halving the gravy recipe.