Fried Pork Chops


4 bone-in pork chops (about 1-inch thick)

Salt and freshly ground black pepper, to taste

1/2 cup all-purpose flour, divided

2 tablespoons vegetable oil

1 large onion, thinly sliced

2 cloves garlic, minced

2 cups chicken broth

1 teaspoon paprika

1/2 teaspoon dried thyme

1/2 cup buttermilk or heavy cream

Fresh parsley, chopped (for garnish)


Season both sides of the pork chops with salt and pepper. Dredge them in 1/4 cup of flour, shaking off any excess.

Brown the Pork Chops:

In a large skillet over medium-high heat, heat the vegetable oil. Add the pork chops and cook for about 4-5 minutes on each side, or until they are golden brown. Remove the pork chops from the skillet and set aside.

Sauté the Onion:

In the same skillet, add the sliced onion. Cook over medium heat for about 5 minutes, or until the onions are soft and translucent. Add the minced garlic and cook for an additional minute.

Make the Gravy:

Sprinkle the remaining 1/4 cup of flour over the onions and stir to combine. Cook for 2 minutes to remove the raw flour taste. Gradually whisk in the chicken broth, ensuring there are no lumps. Add the paprika and thyme. Bring the mixture to a simmer.

Simmer the Pork Chops:

Return the pork chops to the skillet, nestling them into the gravy. Cover and simmer over low heat for about 25-30 minutes, or until the pork chops are tender.

Finish the Sauce:

If the gravy is too thick, you can add a little more chicken broth to reach your desired consistency. Stir in the buttermilk or heavy cream and heat through. Adjust the seasoning with salt and pepper, to taste.


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