Best 4 Crispy Fried Pork Chops Wbacon Onion Gravy Recipes

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Indulge in a culinary journey with our crispy fried pork chops, a symphony of flavors that will tantalize your taste buds. This delectable pork chop recipe is smothered in a luscious bacon and onion gravy, creating a harmonious blend of savory and aromatic sensations. The crispy outer layer of the pork chops adds a satisfying textural contrast to the tender and juicy interior, while the gravy adds a rich and flavorful dimension that elevates the dish to new heights. Accompanying this main course is a medley of delectable recipes that will complete your culinary experience. Discover the secrets of creating fluffy mashed potatoes, a classic side dish that pairs perfectly with the pork chops. Elevate your meal with a vibrant green bean casserole, featuring tender green beans bathed in a creamy and flavorful sauce. For those seeking a refreshing contrast, explore the recipe for a crisp and tangy coleslaw, a refreshing accompaniment that adds a pop of color and crunch to your plate.

Here are our top 4 tried and tested recipes!

PORK CHOPS SMOTHERED IN ONION GRAVY



Pork Chops Smothered in Onion Gravy image

This recipe calls for 4 pork chops because that's about what you can fit into a standard frying pan, though I've squeezed 6 smaller chops in before. I recommend you double the recipe because my husband eats them two at a time. Serve the smothered pork chops over cooked rice with your favorite vegetable side dish and cornbread.

Provided by Lolita Contreras Murrah

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 1h40m

Yield 4

Number Of Ingredients 11

2 teaspoons seasoned salt
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon paprika
4 pork chops, 3/4-inch thick, or more to taste
½ cup self-rising flour
¼ cup vegetable oil
1 yellow onion, thinly sliced
1 cup sliced fresh mushrooms, or more to taste
1 teaspoon water, or as needed
2 cups water

Steps:

  • Mix seasoned salt, garlic powder, black pepper, and paprika together in a bowl; rub about 3/4 teaspoon spice mixture onto each pork chop. Thoroughly coat each pork chop with flour, saving remaining seasoning and flour for the gravy.
  • Heat vegetable oil in a heavy skillet over medium-high heat; cook pork chops in the hot oil until browned, about 3 minutes per side. Transfer pork chops to a plate, retaining drippings in the pan. Cover pork chops with paper towels.
  • Cook and stir onion in the drippings in the heavy skillet over medium heat until browned, 5 to 10 minutes. Add mushrooms, remaining flour, remaining spice mixture, and about 1 teaspoon water if needed to moisten; cook and stir until onion is golden brown, about 5 minutes.
  • Stir 2 cups water into onion-mushroom mixture until gravy is smooth; bring to a boil. Place pork chops in the gravy, reduce heat, cover skillet, and simmer until pork chops are tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 419.8 calories, Carbohydrate 19.7 g, Cholesterol 63 mg, Fat 26 g, Fiber 2.1 g, Protein 26.6 g, SaturatedFat 6.5 g, Sodium 709.1 mg, Sugar 3.1 g

FRIED PORK CHOPS WITH GRAVY



Fried Pork Chops with Gravy image

There is nothing any better than fried pork chops and gravy with mashed potatoes. Just add another vegetable, bread and salad for a great meal anytime.

Provided by The Southern Lady Cooks

Categories     Main Course

Time 25m

Number Of Ingredients 8

5 or 6 center cut pork chops (about 3 lbs.)
1 cup flour
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
3 to 4 tablespoons oil for frying or bacon drippings
2 1/2 cups water
1/2 cup milk

Steps:

  • Put your cup of flour in a shallow pan and whisk in black pepper, salt and garlic powder. Dredge the pork chops in the flour until fully covered on both sides. Heat oil in a large skillet. Brown chops on both sides, turn down heat, cover your skillet and let cook for about 15 minutes until chops are thoroughly cooked. Remove chops from pan, place on plate and cover to keep warm.
  • Make sure you have at least 1/4 cup of drippings in the pan (can add more oil, if needed) Add enough flour to make a roux or paste (I use any leftover flour from dredging plus more if needed). Cook and stir until flour is browned. Add water and milk. Bring to boil and cook to desired thickness for gravy. Makes about 2 1/2 cups gravy. Serve over chops, potatoes, rice, etc.

CRISPY FRIED PORK CHOPS W/BACON ONION GRAVY



Crispy Fried Pork Chops w/Bacon Onion Gravy image

We love crispy fried pork over most cuts of meat. The gravy put this dish over the top! And the Panko bread crumbs put the crisp in the chops that I love so much. Comfort food at best! Other cuts of meat would be wonderful with the bacon onion gravy. Bacon is good with just about everything...right?? Excellent served over...

Provided by Diane Atherton

Categories     Steaks and Chops

Time 20m

Number Of Ingredients 19

2 to 4 pork loin chops, boneless (thin cut pork chops, cube steak and chicken breast would also be nice)
1 c all-purpose flour
2 - 3 eggs, beaten
2 Tbsp milk
1 1/2 c Panko bread crumbs (can be found in grocery store section with flour and meal)
salt and pepper, to taste
all-purpose seasoning (I used everglades)
garlic powder
onion powder
butter and olive oil
eggs noodles, cooked to directions on package (I used Ronco medium egg noodles) mashed potatoes or rice would also be a nice substitute
GRAVY
8 - 10 slice bacon, cut into small pieces (i used a thick applewood flavored bacon)
1 medium onion, chopped (about 1/2 to 1 cup)
2 - 3 Tbsp flour (I used some of the seasoned flour from the chops)
1 1/2 c chicken broth
1 c heavy cream
parsley flakes, optional
additional seasonings such as salt and pepper (optional)

Steps:

  • 1. I had thick pork loin chops for this recipe, however, I didn't want them thick, so the 1st thing I did was I pounded them out to about 1/4 inch thickness. NOTE: these pounded out pretty big, feel free to split the chops before battering and frying.
  • 2. Set up 3 bowls for battering: 1st bowl combine flour and seasonings to taste (with seasoning listed). 2nd bowl beat eggs with 2 tablespoons milk. 3rd bowl Panko bread crumbs with a sprinkle of salt if desired.
  • 3. In a large skillet heat about 2 tablespoons olive oil and 1 tablespoon butter over a med/high heat, closer to a med heat than a high heat. Add more as needed.
  • 4. Rinse pork and pat dry. Dredge in flour mixture 1st, then dip in egg mixture and last dredge in Panko bread crumbs.
  • 5. Fry until a nice golden brown on both sides. Add add'l olive oil and butter as needed. NOTE: You are not deep frying, just keep the pan nicely coated. Remove chops from skillet once done and keep warm in a 170-degree oven. Reserve drippings for gravy.
  • 6. Add onions and bacon pieces to the drippings and saute until bacon is crisp and onions are tender. Stir in 2 to 3 tablespoons of the flour reserved from battering the chops. NOTE: you can add more seasoning if desired. Continue cooking until bubbly and then add chicken broth and heavy cream. Stir until thickened.
  • 7. I cooked the egg noodles about 10 minutes before serving time. I did add a little butter to the noodles and I sprinkled a little salt and pepper on them once cooked and drained. You could use rice, mashed potatoes, or your choice of pasta.
  • 8. Serve chops over noodles (or mashed potatoes or rice) and spoon gravy over chops. Garnish with fresh parsley if desired. Enjoy!

CRISPY PAN-FRIED PORK CHOPS



Crispy Pan-Fried Pork Chops image

Coat pork chops with breadcrumbs and herbs and then crisp them to perfection in a skillet.

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 10

1/3 cup all-purpose flour, for dredging
2 large eggs
Kosher salt and freshly ground black pepper
1 1/2 cups fresh breadcrumbs
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
4 bone-in pork chops, about 1/2-inch thick and patted dry (about 11/2 pounds total)
Extra-virgin olive oil, for shallow frying
Cooked spinach, for serving
Lemon wedges, for serving

Steps:

  • Put the flour in a shallow dish. Break the eggs into another shallow bowl and whisk with 1 teaspoon salt and a few grinds of pepper. Mix the breadcrumbs with the oregano and thyme in a third shallow bowl.
  • Dredge a pork chop in the flour, shaking off the excess, dip it into the eggs and then coat evenly with the breadcrumbs. Set aside on a piece of wax paper or baking sheet. Repeat with the remaining pork chops.
  • Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops (about 1/4 cup). When the oil shimmers, add the chops and fry until golden brown and crispy, 3 to 4 minutes on each side. Drain on paper towels briefly. Serve hot with cooked spinach and lemon wedges.

Tips:

  • To ensure the pork chops are crispy, make sure to pat them dry before frying. This will help the skin crisp up and prevent the meat from steaming.
  • Use a heavy-bottomed skillet for frying the pork chops. This will help to evenly distribute the heat and prevent the chops from sticking.
  • Don't overcrowd the skillet when frying the pork chops. This will cause the chops to steam instead of fry, resulting in a less crispy texture.
  • Cook the pork chops over medium heat. This will help to ensure that the chops are cooked through without burning.
  • Use a meat thermometer to check the internal temperature of the pork chops. The chops are done when they reach an internal temperature of 145 degrees Fahrenheit.
  • While the pork chops are frying, make the bacon-onion gravy. This will help to add flavor and moisture to the chops.
  • Serve the pork chops with the bacon-onion gravy immediately. This will ensure that the chops are hot and crispy.

Conclusion:

Crispy fried pork chops with bacon-onion gravy is a delicious and easy-to-make dish that is perfect for any occasion. The pork chops are crispy and flavorful, while the gravy is rich and creamy. This dish is sure to be a hit with your family and friends.

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