Fried Breakfast Chops With Gravy

Total Time
Prep 10 mins
Cook 15 mins

My mother made these growing ups and I prefer them to the thicker bone-in chops. These are easy, fast, crunchy and go great with mashed potatoes, southern green beans and biscuits.

Ingredients Nutrition


  1. Trim strip of fat from outside edge of chops, this feeds 2-4 people, depending on how much you like meat.
  2. Pound chops slightly if needed.
  3. Preheat oil in frying pan (you don't need much since these are thin chops).
  4. Beat eggs in a bowl.
  5. Add 3/4 cup of the flour to a pie pan. Mix in salt and pepper, garlic powder, onion powder.
  6. Dip chops in egg, then dredge in flour.
  7. Fry on each side until they turn a rich brown color.
  8. If you'd like add additional salt and pepper while they're frying.
  9. Remove from pan and drain on a paper towel.
  10. For Gravy:.
  11. Remove all but 1 or 1 1/2 T. of grease from the pan (leave all the crunchy pieces too, those add great flavor).
  12. Add about 1/4 cup of flour and stir with whisk (add more 1 T. at a time as needed to absorb grease), keep heat on medium. Allow the flour to brown slightly (usually takes just a minute).
  13. Add warmed milk 1/2 cup at a time while whisking viogourously to avoid lumps. So this until proper consistency is reached.
  14. Add more salt, pepper a garlic powder to gravy as desired.


Most Helpful

These were so easy and great-tasting! I made them tonight, with Blackeyed Pea's Baked Squash (#45437) and mashed about a real Southern meal, all starches! You just gotta love anything chicken-fried, and covered with gravy, and we did! One note: I ended up with quite a bit of flour coating left over (and I coated 6 chops); I think 1/2 cup would probably have been enough. Thanks!

Belinda in Austin, TX July 09, 2007

Fast, easy, and delicious! I love pork chops for Sunday breakfast. They're a nice change from bacon or sausage. We ate these little beauties on biscuits sided with some stone ground cheesy grits. Kept us going all day. Thanks for posting this!

idadevine March 04, 2016

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