Old fashion stove top fried pork chops with gravy like grandma made in less than 30 minutes. Just follow the easy step by step photo instructions. Sometimes the old way is the best way.

Editor’s Note: Originally Published January 23, 2016. Updated with expanded explanation and updated photos. Welcome to one of our favorites we do frequently.

I hadn’t done bone-in chops fried on the stove top for 30 years, but it is just so simple it came right back.

This started with my wife. Now, she doesn’t make requests very often, but as we are staring at the meat case, she focused on the pork chops. Not the lean center cut loin cut ones I usually buy but the bone-in nicely marbled ones. And she had one other request, just fry them and make gravy.

Per my usual habit, I Googled and was very disappointed. Some used up to 10 spices, lots of brine and most with breading. Just so not me and definitely not the way I always have done them.

This needs to be a fast, done from memory type recipe. So I went from memory.

My Rating

Definitely an every day five. We do this at least monthly.

Pro Tips: Recipe Notes for Fried Pork Chops with Gravy

What is a Pork Chop?

A pork chop is a slice of the pork loin. It is from 1/2 inch to 2 inches thick and may or may not include some bone.

The loin is very lean so does well with rapid cooking and brining is always good for any pork loin cut.

The “chops” at the front and rear end are not really pork chops and should be avoided unless you know what to do with them.

This recipe is using 3/4 inch thick pork chops which is the standard usually found in US stores. It can be used in 1/2 inch up to 1 1/2 inch but if you are on the thicker end, a rest to at room temperature you help.

Pork chips can have a large rim of fat. If it is thick, trim it down to 1/4 inch. Also, slice through the fat every inch or so to prevent cupping of the chop.

Bone-in vs Boneless Pork Chops

Either will do here. The bone-in will take a few more minutes.

What Final Temperature for Pork Chops?

145 with a three-minute rest is the minimum recommended by the FDA. My wife does not like any pink, so she is more of 155 here.

For many years we were taught to cook pork to 165. Dry… very dry. This is not needed and is no longer recommended as long as there is a 3 minutes rest. See WebMD for the discussion.

The Gravy

I’m using a slurry method to make gravy here. Not the more traditional roux method.

In the slurry method, you still need 2 tablespoons of flour per cup of liquid. I dilute the flour with about a cup of liquid and use a shaker to mix the flour with the liquid. A whisk and bowl would work well also. That is added slowly to boiling liquid while mixing.

Pork broth is not readily available like other broths. You can usually get pork boulion or gravy base. I like to use Penzey’s Pork gravy base.

See How To Make Gravy at Home for more detailed

Other Notes:

There’re some variables here that you need to pay attention to. The thickness of the meat. The initial temperature of the meat, your pan’s conduction of heat and your stove. So as always you are cooking to a final temperature.

An easy recipe to adjust to your needs. I just did six chops for company. I cooked three., tented and cooked three more.

Some Other Pork Chop Recipes – See a complete list of pork chops and loin recipes

How to Grill Pork Chops on a Gas Grill

Pan Seared Oven Roasted Pork Chops

Pan Seared Oven Roasted Thick Cut Pork Chops

If you have time, allow the pork chops to rest at room temperature for 30 minutes. The pork chops should be 3/4 to 1 inch thick. Pork chips can have a large rim of fat. If it is thick, trim it down to 1/4 inch. Also, slicing through the fat every inch or so helps prevent cupping of the chop.

Season both sides of the chops with seasoning salt and pepper to taste.  If you are using bouillon or soup base for your pork broth, then mix two cups now. You may also use vegetable broth.

Add 1-2 tablespoons oil to a large frying pan over medium-high heat. When the oil is shimmering hot, add the pork and cover pan with the lid. Cook for about 4 minutes until bottom is nicely brown. Flip, cover pan and cook another 4-5 minute to an internal temperature of 145.

Remove from pan and tent lightly with foil while doing gravy phase.

Whisk 4 tablespoons flour into one cup of broth. Add the other one cup of your broth to the pan over medium heat. When boiling, slowly add the broth/flour mixture while whisking continuously. Continue to whisk until thickened about 2-3 minutes.

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Fried Pork Chops with Gravy

Votes: 34 Rating: 4.32 You: Rate this recipe!

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Old fashion stove top fried pork chops with gravy like grandma made in less than 30 minutes. Just follow the easy step by step photo instructions. Sometimes the old way is the best way.

Servings	Prep Time
2	5 minutes

Servings Prep Time 2 5 minutes

Fried Pork Chops with Gravy Votes: 34 Rating: 4.32 You: Rate this recipe! Print Recipe Old fashion stove top fried pork chops with gravy like grandma made in less than 30 minutes. Just follow the easy step by step photo instructions. Sometimes the old way is the best way. Servings Prep Time 2 5 minutes Servings Prep Time 2 5 minutes

Ingredients

• 2 pork chops bone in or boneless
• seasoning salt to taste
• pepper to taste
• 1-2 tablespoons oil
• 2 cups broth may come from gravy base or bouillon
• 4 tablespoons flour

Servings:

Units:MetricUS Imperial

Instructions

1. If you have time, allow the pork chops to rest at room temperature for 30 minutes. The pork chops should be 3/4 to 1 inch thick. Pork chips can have a large rim of fat. If it is thick, trim it down to 1/4 inch. Also, slicing through the fat every inch or so helps prevent cupping of the chop.

2. Season the both sides of the chops with seasoning salt and pepper to taste. If you are using bouillon or soup base for your pork broth then mix two cups now. You may also use vegetable broth.

3. Add 1-2 tablespoon oil to a large frying pan over medium-high heat. When oil is shimmering hot, add the pork and cover pan with the lid. Cook for about 4 minutes until bottom is nicely brown. Flip, cover pan and cook another 4-5 minute to internal temperature of about 145.

4. Remove from pan and tent lightly with foil while doing gravy phase.

5. Whisk 4 tablespoons flour into one cup of broth. Add the other one cup of your broth to the pan over medium heat. When boiling slowly add the broth/flour mixture while whisking continuously. Continue to whisk until thickened about 2-3 minutes.

Recipe Notes

Pro Tips:

1. I suggest 3/4 to 1-inch thick pork chops for this recipe. Bone-in or boneless either one is fine.
2. Pork chips can have a large rim of fat. If it is thick, trim it down to 1/4 inch. Also, slicing through the fat every inch or so helps prevent cupping of the chop.
3. Minimum safe internal temperature is 145 with a three-minute rest.
4. Season to your taste. I like Lawry’s seasoning salt.
5. For the gravy, I like to use Penzy’s gravy base to make 2 cups of “broth”. You may use pork bouillon. Or vegetable or chicken broth will work, also.

There are some variables here that you need to pay attention to. The thickness of the meat. The initial temperature of the meat, your pan’s conduction of heat and your stove. So, as always, you are cooking to a final temperature.

Nutritional information includes gravy but not potatoes

________________________________

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.

Originally Published January 23, 2016.

Nutrition Facts

Fried Pork Chops with Gravy

Amount Per Serving

Calories 524 Calories from Fat 234

% Daily Value*

Total Fat 26g 40%

Saturated Fat 6g 30%

Trans Fat 0.1g

Polyunsaturated Fat 3g

Monounsaturated Fat 15g

Cholesterol 90mg 30%

Sodium 1393mg 58%

Potassium 962mg 27%

Total Carbohydrates 31g 10%

Dietary Fiber 1g 4%

Sugars 4g

Protein 40g 80%

Vitamin A 0.3%

Vitamin C 1%

Calcium 3%

Iron 15%

* Percent Daily Values are based on a 2000 calorie diet.

Today’s Dog Photo Credits to Wifo