Ingredients for Southern Fried Pork Chops With Creamy Pan Gravy
- 1/2 cup all-purpose flour
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- 4-6 pork chops (about 1 inch thick)
- 1/2 cup chopped onion (optional)
- 1 cup buttermilk
- Vegetable Oil
- 2 tablespoons butter
- Half And Half Cream
- Seasoning Salt
- 1/2 teaspoon black pepper + extra for seasoning
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How to Make Southern Fried Pork Chops With Creamy Pan Gravy
- In a shallow dish, place 1/2 cup all-purpose flour. Reserve 2 tablespoons of flour in a separate small bowl.
- In a small bowl, whisk together 1 tablespoon Cajun seasoning, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper.
- Rub the pork chops generously with the Cajun seasoning mixture.
- Pour 1 cup buttermilk into a shallow dish.
- Dip each pork chop in the buttermilk, then dredge thoroughly in the flour, ensuring they're fully coated.
- Heat 2 tablespoons of vegetable oil and 2 tablespoons of butter in a large skillet over medium-high heat. Brown the pork chops for approximately 5 minutes per side, or until golden brown and cooked through (internal temperature should reach 145°F).
- Remove the pork chops from the skillet and place them on a plate. Loosely cover with foil to keep warm.
- If using, add 1/2 cup chopped onion to the skillet and sauté until softened, about 3-5 minutes.
- Sprinkle the reserved 2 tablespoons of flour into the skillet and whisk constantly. Gradually whisk in 1 1/2 cups of milk and 1/4 teaspoon seasoned salt.
- Continue whisking constantly until the gravy thickens and becomes bubbly.
- Season generously with freshly ground black pepper to taste.
- Serve the delicious creamy pan gravy generously over the fried pork chops. Enjoy with mashed potatoes!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
8g
Fat
51g
Carbs
5g
