Country Fried Pork Chops With Cream Gravy

"Down-home comfort food. This is not low-fat!"
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jade B. photo by Jade B.
photo by PaulaG photo by PaulaG
photo by Caroline Cooks photo by Caroline Cooks
photo by mightyro_cooking4u photo by mightyro_cooking4u
Ready In:




  • Mix flour, salt and pepper in a plate or shallow dish.
  • Dredge pork chops in seasoned flour (reserve unused flour).
  • Heat 4 tablespoons of oil in a large skillet.
  • When hot, add the flour coated pork chops and brown on medium-high.
  • Turn and brown on the other side.
  • Add 1/4 cup water.
  • Reduce heat, cover pan and simmer for 30 minutes or until pork chops are done.
  • Remove cover, increase the heat and recrisp the chops.
  • Remove chops to a paper towel lined plate.
  • Stir up any flour "crispies" to loosen.
  • Add more oil if needed to make about 3 tablespoons.
  • Add 3 to 4 tablespoons of the reserved seasoned flour to the hot oil, stirring constantly with a whisk until lightly browned.
  • Add 2 cups of milk all at once and continue stirring until thickened and bubbly.
  • If the gravy is too thick, add some water.
  • Add a couple of drops of gravy coloring (Kitchen Bouquet) if needed to give the gravy a rich color.
  • Season with salt and pepper.
  • Serve pork chops with cream gravy.

Questions & Replies

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  1. Caroline Cooks
    I stepped back to my childhood with this recipe. This is my Mom's way of fixing pork chops to a "T". After seasoning, I fried boneless pork chops in a cast iron skillet; let simmer in the gravy for about 25 minutes, after browning. Didn't have to use the Kitchen Bouquet, nice golden brown and deliciously tender. Thanks, Lazyme, for a wonderful dinner. Made for Andi's Farmhouse Cooking event in Cooking Photos.
  2. Kayla Marie Gray
    I knew better when I read the recipe to add water after frying, but tried it anyway. My breading never crisped back up. The gravy was okay, but only bc almost all of my breading was in it. Will not make again.
  3. Jade B.
    Delicious! Made in instant pot...replaced water with chicken broth.
    • Review photo by Jade B.
  4. aubygirl63
    Very delicious. Made recipe according to directions, but used my 6 in 1 Instant Pot pressure cooker. Didn't need to make gravy, as the water and juices made their own gravy in the pressure cooker. Pork chops fell right of the bone. Didn't need the milk or the kitchen bouquet.
  5. lisagardner3339
    Loved this! The only thing I did different is that I used some Lawreys Seasoning salt and I didn't have Kitchen bouquet. Gravy turned out too! I usually don't have very good luck making gravy.


  1. Jonathan Melendez
    I listened to some other reviewers and didn't return the chops to the pan because I didn't want them to get soggy. So I placed them on a wire rack and finished them off in the oven instead. Then made the gravy and spooned it over the finished crispy chops.
  2. aubygirl63
    I used Kentucky Kernel seasoned flour instead of regular flour. And cooked in pressure cooker.


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