Paula Deen Chicken Fried Pork Chops Recipe

This is a straightforward homemade version of chicken fried pork chops — thin, breaded chops fried until golden, then topped with creamy pepper gravy. Works for Sunday dinner, cold nights, or when you just feel like cooking something that needs both hands to eat.

Why You’ll Love It

• Crispy breading that actually stays put.
• Gravy made from the same pan — no wasting flavor.
• Thinner chops = faster cooking.
• Feels like diner food, but better.
• Great with mashed potatoes or biscuits.
• Leftover gravy is basically liquid gold.

Ingredients

For the pork chops:

• 4 large boneless pork chops
• 3 cups flour
• 1 tablespoon paprika
• 1 tablespoon kosher salt
• 1 tablespoon pepper
• 3 large eggs, whisked (with 2–3 tbsp water)
• 1 quart oil (for frying)

For the gravy:

• 1/4 cup flour
• 3 cups milk
• Pinch salt and pepper

How to Make It

1. Pound them flat: Trim fat if you want, or leave it. Pound chops between plastic wrap until about 1/3–1/2 inch thick.
2. Season and set up dredging: Mix flour, paprika, salt, pepper in one dish. Whisk eggs with water in another.
3. Double coat the chops: Flour → egg → back into flour. Press flour onto the meat so it sticks.
4. Let the coating set: Place dredged chops on a rack for 5 mins. This helps the crust hang on during frying.
5. Heat oil and fry: Cast iron skillet, oil about halfway up the chops. Medium-high heat. Fry 5 mins per side (or 6 if you’re nervous).
6. Drain and repeat: Remove to rack or paper towels. Fry the rest.
7. Start the roux: Pour out hot oil, leave 2 tbsp in the pan. Add 1/4 cup flour, whisk over medium heat until it’s a thick paste. Adjust oil/flour if needed. Cook 2 mins until slightly brown.
8. Make the gravy: Slowly whisk in milk. Keep whisking to kill lumps. Simmer until thick. Salt + pepper to taste.
9. Serve: Plate the chops and pour gravy like you mean it.

Common Mistakes and How to Dodge Them

• Coating falling off: Let them rest before frying so the crust bonds.
• Undercooked meat: Pound evenly so they cook at the same rate.
• Runny gravy: Didn’t cook the roux long enough or added milk too fast.
• Burnt crust: Oil was too hot — medium-high is plenty.

Storage and Reheating

• Fridge: Up to 3 days. Store gravy separate if possible.
• Freezer: Chops can be frozen; gravy doesn’t freeze well.
• Microwave: Quick heat for chops, but oven keeps them crisp.
• Oven: 350°F for 10 mins on a rack. Warm gravy on the stove.

Frequently Asked Questions

• Can I use bone-in chops?
  Sure — just adjust frying time since they cook slower.
• Can I make the gravy thicker?
  Yep, simmer a bit longer or add an extra teaspoon of flour to the roux.
• Do I have to pound the meat?
  Yes. Thick chops won’t cook evenly for this style.

Nutrition Facts (Per Serving):

Calories: ~610 | Fat: 33g | Carbs: 45g | Protein: 38g | Sodium: 880mg | Sugar: 6g

Try More Recipes:

• Paula Deen Fried Pork Chops Recipe
• Paula Deen Southern Fried Chicken Recipe
• Paula Deen Fried Chicken Recipe