Pan-fried and smothered in a savory scratch onion gravy, these southern style Pork Chops are going to be a family favorite any night of the week!
These pan-fried pork chops with gravy are juicy and full of flavor like you wouldn’t believe. You can use your favorite piece of pork, but bone-in chops are my favorite. I’ll walk you through step by step cooking up this easy Southern-style recipe with ease.
Pork is lean meat and depending on the cut you choose, a quick brine may be helpful to keep the chops tender and juicy.
What is brine and how is it used?
Brining is simply submerging a piece of meat in saltwater for a certain amount of time. This leaves you with more flavorful and juicy meat. For these pork chops, I just did a quick salt rub for about 30 minutes and patted them with a wet paper towel to remove some of the salt.
Steps to cooking Pan-fried Pork Chops with Scratch Gravy
Let your chops rest out of the fridge for about 15-20 minutes.
After drying the chops from the brine, season with pepper, paprika, marjoram, and garlic powder. Lightly dredge the chops in seasoned flour and let rest for 5 minutes.
Don’t be shy with seasoning. Add a generous amount of seasoning to get that perfect crust.
Heat a large skillet with oil and butter and place the chops in, frying for 3-5 minutes on each side.
I recommend frying the pork chops in batches as to not overcrowd the pan. This will give you an even cook on each chop.
Once the chops are done, set to the side and add in the remaining butter.
Looking for more Dinner Recipes? Try one of these fan favorites!
- Braised Beef Short Ribs
- Damn Good Spicy Chili
- Manicotti Smothered with Scratch Sausage Tomato Sauce
- One-Pot Rustic Beef Tortellini Stew
Then add the sliced onions and saute until tender, then the garlic. Continue to cook another minute until the garlic is fragrant.
Sprinkle the flour into the onion/garlic and butter, whisking to form a rue. Continue to whisk until brown and slowly pour in chicken broth.
Reduce heat to a low simmer and place the pork chops in the smooth and thickened pork onion gravy, simmering for 15-20 minutes until pork chops are tender.
This step softens the crust on the pork chops and gives them the smothered in pan gravy flavor that is as southern as it gets.
Serve these southern-style pork chops smothered in scratch onion gravy with chopped potatoes and brown sugar carrots.
I hope you enjoy this delicious Southern and Smothered Pork Chops and Scratch Gravy dinner recipe. Your family will love it, I’m sure!
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Pan-fried Pork Chops with Gravy
Ingredients
- 6 bone-in pork chops
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour for dusting and excess reserved for rue
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon marjoram
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon season salt or salt
- 1/2 cup vegetable oil for frying
- 4 tablespoons butter
- 1 large onion cut into strips
- 2-3 garlic cloves chopped
- 16 ounce low sodium chicken broth
- 2 teaspoons apple cider vinegar
Instructions
- Remove chops from the refrigerator and season with salt and pepper. Let rest (brine) for up to 30 minutes.
- Combine the flour and seasonings. Once the pork chops have rested pat dry with a paper towel and dredge in seasoned flour. Set aside.
- Heat a large skillet with oil. Once hot, add the pork chops to the pan and cook on medium-high heat for 5 minutes, or until golden brown, and flip. Cook until the internal temperature reaches 145°F, or until the juices run clear.
- Remove most of the oil from the pan (carefully!) and add in the butter. Add in onion and cook until just starting to soften. Add garlic and saute until fragrant or about 1 minute. Sprinkle in 3 tbsps leftover seasoned flour to onion-garlic mix to form a rue and until browned about 2 minutes. Pour in chicken broth and vinegar, whisking until well combined. Continue to stir the gravy.
- Reduced heat to a low simmer and add back the pork chops. Cover and heat for 20 minutes, stirring occasionally. If your chops are thinner, reduce this time. Serve over potatoes.
