Perfect Pan Fried Pork Chops And Gravy Recipe

These perfect pan fried pork chops are topped with a easy to make homemade white gravy that’s made with apples! This recipe will help you learn how to fry pork chops to perfection.

I probably shouldn’t open this blog post up with “I don’t eat pork” but here we are. I haven’t had pork in almost 15 years except for the occasional bite of sausage and gravy or fancy charcuterie board.

But, The Beard and the Baker isn’t just about me now is it?! Joel and O both eat pork, as done a large part of the population so how could I not share one of Joel’s favorite recipes? It’d be a crime not to share these perfect pan fried pork chops.

Every time I share something fried on Instagram, I always get comments like “oh man, I’m so scared to fry” or “how do you get it crispy?” So, I’m here to qualm all your fears about frying and help you get the crispiest pork chops around town.

How to perfectly fry a pork chop.

There are a few important things about frying food before you even get to the actual ingredients. You’ll need some items to make sure you are frying safely in your house.

• Candy or Instant Read Thermometer. This is imperative. One time Joel and I tried to make homemade fried chicken and waffles when we first started dating and almost burned down my apartment. Here is the one we have, it’s affordable and works great. Note: a candy thermometer will only work if your oil is deep enough so make sure you have an instant read one on backup (like this one).
• A Solid Frying Pan. You can definitely use a cast iron skillet (we like this Lodge one) for frying but you can probably only do one pork chop at a time. We used our large frying pan that has a nice lip to it so there is plenty of space and not a lot of room for “splashing.”
• Heat Safe Tongs. Do not, I repeat, do not use full metal tongs while frying things. Metal conducts heat so you might burn yourself and no-one wants that. We have these ones that have silicone on them and are still grippy. Plus, metal can f*ck up your pans.
• Cooling Rack. This is something people usually forget, but is necessary to keep the fried item “crispy.” Don’t just put it on a plate or paper towels because it will get soggy. Lay paper towels under the cooling rack to catch excess oil and maintain that crispy pork chop.

Now that you have the setup ready to fry these pork chops to perfection, let’s talk about some tips while you are actually frying them up.

• Use a neutral oil with a high smoking point. Do not use olive oil. We typically use canola oil and we buy it at Costco for a great price. You can also use peanut oil, corn oil, or sunflower oil.
• Pour the oil into your frying pan while the stove off, then bring to temperature watching with your thermometer.
• Once the oil is at the proper temperature (375 degrees F), gently place your breaded pork chops into the oil one at a time. Do not overcrowd the pan but you can definitely do 2-3 at a time.
• Try to only flip your pork chops once or twice so you give it time to crisp up on each side.
• Once its internal temperature is at least 155 degrees F, remove and place on the cooling rack.
• Finally, let your frying oil cool and dispose of safely – not down your drain. Here are some great tips on safely getting rid of frying oil.

These same strategies can be used for frying chicken too! Plus, the gravy and apples would be delightful on some fried chicken. YUM.

Here are a few other recipes that you’ll probably love once you gobble up these perfect fried pork chops.

• Fried Potato Wedges. Have you ever had jojo potatoes? These are a super similar recipe – crispy on the outside with the perfect consistency in the middle. I prefer to dip them in ranch because I’m from the Midwest.
• Fried Cheeseburger Bites. Okay, these are everything. I couldn’t stop eating them the first time we made them. Dipping in ketchup or mustard is optional but encouraged.
• Air Fried Fish Sandwiches. I love taking frozen items and making them into something fancier and delicious. Thus is the case with these dressed up air fried fish sandwiches.