Paula Deen Chicken Fried Pork Chops
A nostalgic Southern comfort food featuring tender, flavorful pork chops enveloped in a crispy, golden-brown crust, topped with rich gravy.
Ingredients
Main Ingredients
- 4 pieces boneless pork chops Thickness of 1/3 to 1/2 inch recommended.
- 3 cups flour Plus an additional 1/4 cup for gravy.
- 1 tablespoon paprika
- 1 tablespoon kosher salt
- 1 tablespoon pepper
- 3 pieces eggs Whisked with 2–3 tablespoons water.
- 1 quart oil For frying.
- 3 cups milk
- 1 pinch salt and pepper For gravy.
Instructions
Preparation
- Begin by gathering all your ingredients and tools. Prepare a sturdy cutting board, a meat mallet, mixing bowls, a whisk, and a non-stick skillet.
- Take your boneless pork chops and place them between two sheets of plastic wrap or parchment paper. Using a meat mallet, pound the chops to a thickness of 1/3 to 1/2 inch.
- In a large bowl, combine 3 cups of flour, paprika, kosher salt, and pepper. Whisk them together until evenly mixed.
- In another bowl, whisk together 3 eggs and 2–3 tablespoons of water until well combined.
Breading
- Dredge each pork chop in the seasoned flour mixture, coat thoroughly, then dip in the egg wash, and return to the flour for a second coating.
- Let the coated chops rest for about 5 minutes.
Cooking
- In a large skillet, heat about 1 quart of oil over medium-high heat until it shimmers or reaches 350°F (175°C).
- Carefully place the pork chops in the skillet and fry each side for approximately 5 minutes, or until golden brown and crispy.
- Transfer the cooked chops to a plate lined with paper towels to drain excess oil.
Gravy Preparation
- In the same skillet, leave 2 tablespoons of oil. Add the remaining 1/4 cup of flour and whisk for about 2 minutes to create a roux.
- Slowly pour in the 3 cups of milk while whisking continuously, cooking until thickened. Season with a pinch of salt and pepper.
Serving
- Serve the pork chops hot, drizzled with the creamy gravy over the top along with your favorite sides.
Notes
To keep leftovers fresh, refrigerate in an airtight container for 3-4 days or freeze for up to 2 months. Reheat in the oven for best results.