Southern Fried Pork Chops Recipe + Pan Gravy

By Chef Billy Parisi · 30 min

Ingredients

Instructions

1. Whisk the eggs, buttermilk, salt and pepper together in a shallow bowl. Set aside.
2. In another shallow bowl, whisk the flour, cornstarch, garlic granules, onion granules, cayenne, 2 teaspoons salt and ¼ teaspoon ground pepper until combined. Taste it to check the seasoning.
3. Heat the oil with the optional lard over medium heat in a large frying pan, cast-iron skillet or rondeau until it reaches 350°.
4. Coat one pork chop at a time completely in the egg wash, then dredge it in the flour mixture and press down so the breading sticks. Place on a parchment-lined tray until all are breaded.
5. Fry the chops in the pan, spaced apart, for 3 to 3½ minutes per side. Do not overcook or they will be tough.
6. Drain the chops on a rack-lined tray. Cook in batches if the pan is too small.
7. Pour off most of the oil, leaving 2 tablespoons in the pan. Over medium heat, cook the shallot and garlic for 1 minute.
8. Stir in the flour to make a roux, then pour in the beef stock. Raise the heat to high so it boils and thickens. Season with salt and pepper.
9. Serve the pork chops with the gravy, optionally garnished with parsley.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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