Southern fried pork chops and gravy is country comfort food that the whole family will love. Everything is done right in the skillet for a delicious dinner that's easy enough for weeknights.
0 Season the pork chops with salt and pepper on both sides.
1 Add the buttermilk and eggs to a medium bowl and mix well. Set aside.
2 Add the flour, cayenne, paprika, baking powder to another bowl and mix with a whisk.
3 First, pass each pork chop through the flour mixture, then coat with the buttermilk mixture, then coat in flour again.
4 Add enough oil to a heavy skillet for it be about 1/2” deep.
12 Bring to 350°F over medium-high heat.
5 Fry the pork chops (don’t overcrowd). Don’t try to move the pork chops until they come free from the bottom of the skillet by themselves. Fry for about 3 minutes.
6 Turn over and fry the other side for another 3 minutes (or so). You’ll want the inside of the pork chops to reach 160°F.
7 Remove from the oil and allow to drain in a wire rack.
8 Take 1/4 Cup of the drippings from the skillet and place in a small saucepan over medium heat.
9 Take 1/4 Cup of the remaining flour mixture and add to the drippings. Stir well. Keep stirring for a few minutes, until the flour has cooked.
10 Slowly pour in the water and broth and bring to a boil.
11 Serve this gravy over the fried pork chops.
